Mozzarella cheese and poblano peppers bring a new twist to this creamy potato salad.
What You Need
Original recipe yields 12 servings
3/4 cup KRAFT Real Mayo Mayonnaise
3 Tbsp. milk
2 Tbsp. lemon juice
2 lb. new potatoes, unpeeled, cooked and quartered
2 cups poblano chile s, roasted, peeled and chopped
1/2 cup finely chopped onion s
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
Add To Shopping List
Let's Make It
Mix mayo, milk and lemon juice in small bowl; set aside.
Combine potatoes, chiles and onions in large bowl. Add mayo mixture and half of the cheese; toss to coat. Sprinkle with remaining cheese; cover.
Refrigerate several hours or overnight.
How to Cook Potatoes
To cook potatoes, place in boiling water and cook until there is no resistance when inserting a fork through the center of each potato.
Season with hot sauce.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 2.5g
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.