Summer Potato Salad

By McLean

Ingredients

• 3 lbs baby red potatoes, quartered
• 1/2 cup water
• 1/4 cup Kraft Zesty Italian dressing
• (10 oz) tub Philadelphia reduced fat Italian Cheese & Herb Cooking Cream
• 1 1/2 cup cherry tomatoes, halved
• 2 stalks celery, sliced
• 1/4 cup shredded Parmesan cheese

Preparation

Step 1

Place potatoes in 2-quart microwaveable dish. Add water; cover with lid. microwave on HIGH 12 to 15 minutes or just until potatoes are tender; drain. Place in large bowl. Add dressing and toss to coat.

Refrigerate one hour or until completely cooled. Add remaining ingredients; mix lightly.