Summer Potato Salad

By learen

Ingredients

• 3 lb baby red potatoes, quartered
• 1/2 c water
• 1/4 c kraft zesty Italian dressing
• 1 tub (10 oz) Philadelphia reduced fat Italian Cheese and Herb cooking creme
• 1/4 c shredded parmesan cheese
• 1 1/2 c cherry tomatoes, halved
• 2 stalks celery sliced

Preparation

Step 1

Place potatoes in 2 qt micro dish. Add water and cover. Microwave on high 12-15 min or until tender; drain. Place in a large bowl. Toss with dressing. Refrigerate 1 hour until cooled. Add remaining ingredients.