It's a given you'll get the roasted red pepper fans on board with this potato salad. The garlic, crumbled bacon and grated Parmesan will win over the rest.
What You Need
Original recipe yields 12 servings
2 lb. red new potatoes, quartered
1/4 cup water
1/2 cup KRAFT Real Mayo Mayonnaise
2 red peppers, roasted, peeled, deveined and divided
2 cloves garlic
6 slices OSCAR MAYER Bacon, cooked, crumbled
2 green onions, sliced
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Place potatoes in large bowl. Add water; cover with waxed paper. Microwave on HIGH 15 min. or just until potatoes are tender, stirring after 7 min. Drain; return potatoes to bowl. Cool slightly.
Blend mayo, 1 pepper and garlic in blender until smooth. Add to potatoes; mix lightly.
Chop remaining pepper. Add to potato mixture along with the remaining ingredients; mix lightly.
When boiling potatoes for a potato salad, the potatoes will continue to cook even after you have drained them. As soon as they are tender, drain then spread onto a rimmed baking sheet and refrigerate until cooled.
Prepare using KRAFT Light Mayo Reduced Fat Mayonnaise.
How to Roast Bell Peppers
Heat broiler. Place whole peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.