Greek-style vinaigrette dressing takes this potato salad on a Mediterranean-inspired holiday. Crumbled feta and sliced olives add the opa-liciousness.
What You Need
Original recipe yields 8 servings
2 lb. small red potatoes (about 10), halved
1/3 cup water
2 cloves garlic, minced
1/4 cup KRAFT Greek Vinaigrette Dressing, divided
1/4 cup KRAFT Real Mayo Mayonnaise
1/2 cup ATHENOS Crumbled Reduced Fat Feta Cheese
2 stalks celery, sliced
4 green onions, thinly sliced
1/4 cup sliced Kalamata olives
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Let's Make It
Heat grill to medium-high heat.
Microwave potatoes and water in 2-qt. covered microwaveable dish on HIGH 8 min.; drain. Add garlic and 2 Tbsp. dressing; toss to coat. Spoon onto large sheet of heavy-duty foil sprayed with cooking spray; fold to make packet.
Grill 20 min. or until potatoes are tender, turning packet after 10 min.
Mix mayo and remaining dressing in large bowl. Add potatoes, cheese, celery, onions and olives; mix lightly. Serve warm.
Any potatoes you have on hand-even large baking potatoes-can be used in this recipe. The key is cutting them into small uniform pieces so they'll cook evenly in just 20 min.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings, 1 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.