We put a little sweet pickle juice in this potato salad to perfectly balance the savory ingredients. Prepare to share the recipe—it will be requested!
What You Need
Original recipe yields 8 servings
2 lb. small Yukon gold potato es, quartered
1 cup sliced sweet pickle s
1/4 cup thinly sliced red onion s
2 Tbsp. chopped fresh chives
1/2 cup KRAFT Zesty Italian Dressing
1 Tbsp. GREY POUPON Harvest Coarse Ground Mustard
1 Tbsp. sweet pickle juice
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Let's Make It
Cook potatoes in boiling water in saucepan 15 min. or until tender; drain. Cool.
Combine potatoes, pickle slices, onions and chives in large bowl.
Mix dressing, mustard and pickle juice until blended. Add to potato mixture; mix lightly.
Store potatoes for up to 2 to 3 weeks in a cool, dark, well-ventilated place. Warmth encourages sprouting or shriveling, while prolonged exposure to light can turn potatoes green. Never store potatoes near onions, as gases given off by the onions cause potatoes to spoil faster.
Make macaroni or potato salad the night before so you're not so rushed after work or on the weekend. Just cover tightly and refrigerate. The flavors will blend while the salad chills.
Before you toss out that almost empty jar of mustard, use it to mix your favorite marinade. Simply add your favorite marinade ingredients to the mustard jar, cover and shake. Voilà! You've cleaned the sides of the jar while adding a piquant mustard flavor.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 3g
* 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.