Parmesan Potato Salad

It’s not everyday that I get excited a standard picnic side dish, but this one was muy delicioso. And yes, there’s a bit of product placement, but I swear that I’m not receiving any money from the good folks at Kraft. (Also, sorry about the messy picture. We got so into it that I forgot to take a proper one.)


  • 2 lbs. baby red potatoes, quartered
  • 1/3 cup water
  • 1/3 cup Italian dressing
  • 6 oz. Philadelphia Italian Cheese and Herb Cooking Creme
  • 1/4 cup shredded Parmesan cheese
  • 1 cup cherry tomatoes, halved
  • 1-2 stalks celery, sliced

In a 2-quart microwaveable dish, add potatoes and water. Cover and microwave on high for 14 minutes or until tender. Drain. Move potatoes into a larger bowl and toss with dressing. Refrigerate mixture for 1 hour. When cooled, add cooking creme, Parmesan, tomatoes, and celery. Stir to mix completely.

Makes 6-8 servings. Enjoy!


About Gerard

Fun-loving, well-read foodie.
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