Creamy Potato Salad Made Over Recipe

Creamy Potato Salad Made Over Recipe

  • 1 pound red potatoes, unpeeled, cut into chunks
  • 1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
  • 1/3 cup MIRACLE WHIP LIGHT Dressing
  • 1 1/2 teaspoons GREY POUPON Dijon Mustard
  • 1 hard-cooked egg, chopped
  • 1/2 cup sliced green onions
  1. Cook potatoes in boiling water 15 min. or until tender; drain. Rinse potatoes with cold water until cooled; drain again.
  2. Mix dressings and mustard in large bowl. Add potatoes, egg and onions; mix lightly. Cover.
  3. Refrigerate at least 30 min. or up to 24 hours.
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