Tomatoes, corn and red peppers give this Garden Potato Salad its name—and its great colour.
What do I need ?
Original recipe yields 9 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 lb. (900 g) new potatoes, halved
1/4 cup Kraft Zesty Italian Dressing
1 cup halved cherry tomatoes
1 cup fresh corn kernels, cooked
1/2 cup thin red pepper strips
1/4 cup slivered red onions
1/4 cup chopped fresh basil
1/4 cup sour cream
1 Tbsp. Heinz Dijon Mustard
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How do I make it ?
Cook potatoes in boiling water in saucepan 15 min. or just until tender; drain.
Place warm potatoes in large bowl. Add dressing; toss to coat.
Add remaining ingredients; mix lightly. Refrigerate 3 hours or until chilled.
Kraft Kitchen Tips!
If using large potatoes, cut them into quarters before cooking as directed.
The potatoes will firm up once they cool. For this reason, the dressing is added to the potatoes while they are still warm, allowing it to seep into the potatoes.
Calories From Fat
% Daily Value
Fat 2.5 g
Saturated fat 1 g
Cholesterol 5 mg
Sodium 110 mg
Carbohydrate 23 g
Fibre 2 g
Sugars 2 g
Protein 3 g
9 servings, 3/4 cup (175 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.