Here it is, potato salad perfection: The potatoes are tender, the dressing is creamy—and the chopped veggies give it all a zippy crunch.
What You Need
Original recipe yields 12 servings
2-1/2 lb. potatoes, peeled, cubed and cooked
1 cup chopped celery
1 cup chopped red pepper s
1 cup KRAFT Real Mayo Mayonnaise
1/4 cup GREY POUPON Harvest Coarse Ground Mustard
1/2 tsp. ground black pepper
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Let's Make It
Combine potatoes, celery and red peppers in large bowl; set aside.
Mix remaining ingredients. Add to potato mixture; mix lightly. Cover.
Refrigerate at least 1 hour before serving.
Substitute green peppers for the red peppers.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, about 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.