Our love affair with foil-pack cooking continues. Experience this awesome potato salad—and the easy clean up!—and you'll be smitten, too.
What You Need
Original recipe yields 10 servings
2 lb. small Yukon gold potatoes (about 8), quartered
1/3 cup water
2 cloves garlic, minced
1/4 cup KRAFT Italian Roasted Red Pepper Dressing, divided
1/2 cup KRAFT Real Mayo Mayonnaise
4 slices OSCAR MAYER Bacon, cooked, crumbled
4 green onions, thinly sliced
2 Tbsp. CLAUSSEN Sweet Pickle Relish
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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, bacon, onions and relish; 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.
Make this potato salad the day 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.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 18g
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.