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READY IN 1½ hrs

PHILADELPHIA Summer Potato Salad

Read Reviews (8)

"Baby red potato salad with tomatoes, celery, and Parmesan cheese is tossed with a creamy Italian cheese and herb sauce--and there's enough for a crowd!" — PHILADELPHIA Cooking Creme

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Original recipe makes 11 cups Change Servings

3 pounds baby red potatoes, quartered
1/2 cup water
1/4 cup KRAFT Zesty Italian Dressing
1 (10 ounce) tub PHILADELPHIA Reduced Fat Italian Cheese & Herb Cooking Creme

1 1/2 cups cherry tomatoes, halved
2 stalks celery, sliced
1/4 cup KRAFT Shredded Parmesan Cheese

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Directions

Place potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 min. or just until potatoes are tender; drain. Place in large bowl. Add dressing; toss to coat.
Refrigerate 1 hour or until completely cooled.
Add remaining ingredients; mix lightly.

Kitchen-Friendly View

PREP 30 mins
READY IN 1 hr 30 mins

Footnotes

Best of Season: Baby potatoes make a great addition to any summer meal. Their smaller size helps them to cook more quickly than regular potatoes.
Dietary Exchanges (or Exchange Calculations) based on Choose Your Foods: Exchange Lists for Diabetes © 2008 by the American Diabetes Association and the American Dietetic Association.

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I thought this was fantastic! I am not a fan of regular potato salad because I don't like mayo so this was a great alternative to the traditional recipe. I did make a few minor changes. I didn't use the reduced fat cooking creme because they did not have it at the store I shop at. Instead of shredded parm I used Kraft grated parm & regiano cheese (it was on sale!). Didn't use as much water, only 1/8 of a cup. I also seasoned with salt and pepper. I will definitely be making this again.

—e3gerlin

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Most Helpful Critical Review

May 28, 2012

This was an interesting potato salad using cooking creme. But I didn't think the flavor was there. The cooking creme was a little too prominent in this. I felt it needed to be spruced up quite a bit with extra veggies like onion and bell peppers, as well as some extra seasonings like some fresh dill or fresh parsley. Even though adding in some extra veggies and seasonings made it better, it still wasn't a favorite. Overall it was a decent potato salad and I enjoyed trying it. I always like new ideas using cooking creme! UPDATE: Since I had leftovers of this, I didn't want to throw it all out. So I decided to spruce it up to make it taste better. I added in more extra veggies like onion, bell pepper and celery. More seasonings like onion and garlic powder, italian seasoning, and fresh parsley. I also crumbled in some bacon, shredded cheddar cheese, and about 1/2 cup of ranch dressing. Thats a lot of ingredients, but they are normally what we put in our potato salads and it did help the leftovers to be very good so that we didn't waste them. So if you don't like the original recipe, there's still hope of sprucing it up to make it a better tasting potato salad so that you won't have to waste it!

—pink

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11 Ratings

Jun 18, 2012

This was a really good salad. Change alert: I did not have the Cooking creme so I took a hunk of Philly cream chese and added it to the hot drained potatoes and dressing. Later, I also added herbs from the garden but otherwise the cream chese/dressing combo was great!

—LISARONI

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Jun 02, 2012

Overall the flavor was good but as other reviews the cooking cream is somewhat over powering. I added a bit at a time to adjust to our taste. A new twist on potato salad.. will make again.

—Melissa

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May 25, 2012

I was really disappointed in the flavor of this. The cooking creme was the prominent flavor. The salad needed something to make it better, but I'm not sure what it would be. My husband and a couple of friends liked the flavor of it.

—Amanda S.

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May 23, 2012

This is an interesting combination. I used 3T red-wine vinegar instead of dressing, half of the container of Savory Garlic flavor, because my grocery store didn't have low fat or cheese&herb version (I don't care for cheesy flavors anyway), and halved the recipe because I didn't want to waste the vegies if I didn't like it. I think by adding 1c of broccoli florets it would tame the thickness and richness of the cooking creme. I agree with the other review that it needs more of something to cut the overwhelming taste of the cooking creme. According to my boyfriend, keep making "my" original potato salad, don't mess with a good thing.

—OdaMae

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Sep 18, 2012

I did not care for this recipe.

—LittleAn24

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Sep 01, 2012

I love that this uses the cooking creme instead of mayo. But I followed the comments of others and now that I have made it a few times I like it with onions, bell peppers, garlic powder, onion powder, Italian seasoning, fresh ground black pepper. Also I used grape tomatoes instead of cherry as they are smaller. I even through in some red pepper flakes because I and many of my friends like a little kick.

—natsirk76

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Nutrition

Calories
79 kcal
4%

Carbohydrates
13.1 g
4%

Cholesterol
5 mg
2%

Fiber
1.5 g
6%

Protein
2.3 g
5%

Sodium
122 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

PHILADELPHIA Summer Potato Salad

Serving Size: 1/22 of a recipe
Servings Per Recipe: 22
Amount Per Serving
Calories: 79
Calories from Fat: 18

% Daily Value *
Total Fat 2g 3 %
Saturated Fat 0.8g 4 %
Cholesterol 5mg 2 %
Sodium 122mg 5 %
** Potassium 293mg 8 %
Total Carbohydrates 13.1g 4 %
Dietary Fiber 1.5g 6 %
Protein 2.3g 5 %
** Sugars 0.6g
** Vitamin A 2 %
** Vitamin C 24 %
** Calcium 1 %
** Iron 5 %
** Thiamin 6 %
** Niacin 8 %
** Vitamin B6 12 %
** Magnesium 6 %
** Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.