Salads & sides

Tuscan Vegetable Potato Salad

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photo by:

kraft

A colorful salad of new potatoes, green beans, carrots and red onion is tossed with Italian reduced fat dressing in this easy microwave recipe.

time

prep:

10 min

total:

3 hr 10 min

servings

total:

8 servings

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What You Need

lb. small new potatoes, quartered (about 6 cups)

1/4

cup water

1/2

lb. green beans, cut into 2-inch pieces

1/2

lb. carrots, diagonally sliced

small red onion, cut into wedges

cup KRAFT Light House Italian Dressing

Make It

PLACE potatoes and water in 3-quart microwavable casserole; cover. Microwave on HIGH 10 minutes.

ADD remaining vegetables. Microwave 10 to 12 minutes or until vegetables are tender. Drain.

TOSS vegetables and dressing. Refrigerate several hours or overnight.

Kraft Kitchens Tips

Special Extra

Serve topped with sprinkling of KRAFT Grated Parmesan Cheese.

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lazare2

posted:1/23/2008

good but potatoes needed more flavor. i will try to marinade them next time.

katrina376

posted:6/14/2007

Very yummy! I did cut the potatoes a little smaller (so it cut down on the cooking time), I didn't have any carrots so I added extra green beans & I had some real bacon bits, so I added just a few of them. It was good warm & cold!

sprucelady

posted:6/7/2007

Something different from the same old summer salads .... My husband liked it and got seconds

a cook

posted:2/27/2005

I have made this several times and it just keeps getting better! We use Yukon Gold potatoes, and have used the frozen Tuscan Vegetable Medly. We also enjoy it at room temp.

a cook

posted:2/15/2005

FAMILY didn't like....

a cook

posted:6/11/2003

Fantastic. I ate some of mine as soon as it was done. It tasted great warm, as well as later when it was chilled.

a cook

posted:8/1/2002

I chilled it 11/2 hours before serving but it was still warm. Very tasty. I used red potatoes and cut them into eighths and cut the onion smaller than recommended.