Photo: Anna Pelzer
PHILADELPHIA Summer Potato Salad
7 ingredients
30 min
11 cups
openrecipes
"Baby red potato salad with tomatoes, celery, and Parmesan cheese is tossed with a creamy Italian cheese and herb sauce--and there's enough for a crowd!"
Estimated Nutrition (whole recipe, rough)
499
Calories
24g
Protein
17g
Fat
66g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cherry | 1 cup (138g) | 87 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 pounds baby red potatoes, quartered
- 1/2 cup water
- 1/4 cup KRAFT Zesty Italian Dressing
- 1 (10 ounce) tub PHILADELPHIA Reduced Fat Italian Cheese & Herb Cooking Creme
- 1 1/2 cups cherry tomatoes, halved
- 2 stalks celery, sliced
- 1/4 cup KRAFT Shredded Parmesan Cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes