Grilled-Garlic Potato Salad

By carol gorman

You've never had a potato salad like this one! Grilled potatoes are tossed in a creamy garlic dressing for a fresh take on a summertime staple.

Ingredients

• 1-1/2 lb. (675 g) small red potatoes, cut in half
• 1/3 cup water
• 4 large cloves garlic, unpeeled
• 1/2 cup Kraft Zesty Italian Dressing, divided
• 3/4 cup Kraft Mayo Real Mayonnaise
• 2 tsp. yellow Heinz Yellow Mustard
• 2 stalks celery, chopped

Details

Preparation time 25mins
Cooking time 4mins
Adapted from

Preparation

Step 1

Heat barbecue to medium-high heat.
Place potatoes in microwaveable casserole dish. Add water; cover with lid. Microwave on HIGH 8 min., rotating dish after 4 min. Meanwhile, cut thin slice off top of each garlic clove, leaving papery skin on clove; discard tops. (Do not cut root ends.) Place garlic on sheet of foil; drizzle with 1 Tbsp. dressing. Wrap garlic in foil.
Drain potatoes; thread onto skewers. Brush with some of the remaining dressing. Grill potatoes and garlic 10 to 15 min. or until potatoes are tender, turning potatoes frequently and brushing with remaining dressing. Remove potatoes and garlic from barbecue; cool.
Squeeze garlic pulp from skins into small bowl. (See Tip.) Add mayonnaise and mustard; mix well. Add to potatoes and celery in large bowl; mix lightly. Refrigerate several hours or until chilled.