Grilled Garlic-Potato Salad

By á-4101

Ingredients

• 1-1/2 lb. (675 g) small red potatoes (about 12), 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 mustard
• 2 stalks celery, chopped

Preparation

Step 1

HEAT barbecue to medium-high heat. Place potatoes and water in 1.4-L microwaveable casserole; 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 cloves; 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.

REMOVE garlic pulp from skins. (See Tip.) Mix garlic with mayo and mustard in large bowl. Add potatoes and celery to mustard mixture; mix lightly. Refrigerate several hours or until chilled.