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Philadelphia Summer Potato Salad


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  • 3 lbs. baby red potatoes, quartered
  • 1/2 cup water
  • 1/4 cup Kraft Italian Dressing
  • 1 tub (10 oz.) Philadelphia Reduced Fat Italian Cheese & Herb Cooking
  • 1 1/2 cups cherry tomatoes, halved
  • 2 stalks celery, sliced
  • 1/4 cup Kraft Shredded Parmesan Cheese



Step 1

Place potatoes in 2 qt. microwveable 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 l hour or until completely cooled.

Add remaining ingredfients, mix lightly.

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