Garden Potato Salad
2 lb. new potatoes, halved
1/4 cup KRAFT Zesty Italian Dressing
1 cup halved cherry tomatoes
1 cup fresh corn kernels, cooked
1/2 cup thin red pepper strips
1/4 cup thin red onion slices
1/4 cup chopped fresh basil
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. GREY POUPON Dijon Mustard
Cook potatoes in boiling water in saucepan 15 min. or just until tender; drain. Place warm potatoes in large bowl. Add dressing; toss to coat. Add remaining ingredients; mix lightly. Refrigerate several hours or until chilled.
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Source: Kraft
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Rhonda in MO
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Posted by: Rhonda G <crazycatmom1966@gmail.com>
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