Salads & sides

Creamy Potato Salad Made Over

photo by:kraft

Don't tell your mom, but you've found your own potato salad recipe. This better-for-you version has a little more zing, with just a touch of mustard.

time

prep:

30 min

total:

1 hr

servings

total:

4 servings, 3/4 cup each

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What You Need

lb. red potatoes (about 3), cut into chunks

1/3

cup MIRACLE WHIP Light Dressing

1/4

cup KRAFT Lite Zesty Italian Dressing

1-1/2

tsp. GREY POUPON Dijon Mustard

hard-cooked egg, chopped

green onions, sliced

Make It

COOK potatoes in boiling water in saucepan 15 min. or until tender; drain. Rinse with cold water until cooled; drain.

MIX dressings and mustard in large bowl. Add potatoes, eggs and onions; mix lightly.

REFRIGERATE 30 min.

Kraft Kitchens Tips

Makeover - How We Did It

We've made over this summer-salad favorite to save you 260 calories and 29g fat per serving compared to the classic recipe. We used KRAFT Lite Zesty Italian Dressing and MIRACLE WHIP Light Dressing instead of mayonnaise to provide all the flavor and creamy texture of the traditional salad.

Substitute

Prepare using KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise.

Substitute

Prepare using GREY POUPON Country Dijon Mustard.

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Tom0223_2000

posted:5/14/2013

I especially like these recipes that can be reduced easily to feed one or two. I did add salt, but that's because I steamed the potatoes rather than boiling them.

a cook

posted:12/18/2012

no complaints from any samplers

Joyce6431

posted:7/17/2012

Tried this recipe yesterday. Was delicious. However,I used yukon gold potatoes and added fresh dill. I have many Kraft potato salad recipe, but this one is different. This is definitely a keeper!

jaholmes1

posted:7/17/2012

In reading the ingredients, I thought it was strange to put Italian dressing in potato salad (as one other reviewer said). However, after reading so many good reviews, I decided to try it. I was very pleasantly surprised by how delicious it tasted and how easy it was to make with items I already had on hand. The only change I made was to add a some chopped celery for crunch and to use mayonnaise instead of Miracle Whip because that was what I had in my fridge. To compensate for that, I added a little bit of sugar to similate the slight sweetness of Miracle Whip. I liked the fact that it didn't dry out (like my old recipe) after staying in the fridge for a day. The only change I might make next time is to reduce the Italian dressing by one tablespoon. If that causes it to be too dry, I'll go back to the full 1/4 cup.

WhitneyAR

posted:7/16/2012

I quadrupled the recipe for a large family picnic and everyone loved it! One cousin said he hated potato salad but loved this and several others said they felt guilty messing up their diets by eating it- They were shocked when I told them it was low-fat! This is a keeper!

a cook

posted:7/11/2012

I discovered this recipe last year and it's my "go to" potato salad recipe. It not only tastes great, it's also easy and quick to make. I can start it just an hour before dinner, not several hours like my other potato salad recipes. And I like that it's low fat.

aechsc

posted:6/13/2012

My husband says with this recipe I finally found how to make his grandmother's potato salad. Love how easy it is. I think it could use a little celery though. Miss the crunch. And I add more egg. That's my favorite part of potato salad.

a cook

posted:5/27/2012

I made this potato salad tonight and it was delicious! My son raved about how good it tasted. Thanks for a healthier potato salad recipe. Will make again and again!

BrittaniSimon

posted:1/11/2012

This was pretty tasty potato salad! It had a nice zing. I added an extra egg to ours. It was nice to have a recipe that wasn't JUMBO sized for a picnic or reunion. This was nice for just a family dinner.

krazylady2

posted:6/17/2011

Quick and pretty dish. A really tasty addition to any meal! Added red and black pepper, & doubled the amount of potatoes and eggs to serve a hungry group of 5.