Best Creamy Potato Salad

Prep Time: 15 min. | Total Time: 3 hours 30 min. (incl. refrigerating) | Makes: 9 servings, 3/4 cup each

2 lb. Yukon gold potatoes (about 6 large), peeled, cut into 1-inch cubes
1/4 cup KRAFT Zesty Italian Dressing
3 hard-cooked eggs, chopped
1 stalk celery, thinly sliced
2 green onions, thinly sliced
1 Tbsp. chopped fresh dill
1/2 cup KRAFT Mayo Homestyle Real Mayonnaise

Cook potatoes in boiling water in saucepan 15 min. or until tender; drain. 
Place warm potatoes in large bowl. Add dressing; toss to coat. 
Add eggs, celery, onions and dill; mix lightly. Stir in mayo. Refrigerate 3 hours or until chilled.

Make it Your Own: ?Potato salad is one dish that you can make without having to follow a recipe. Feel free to customize it to your own tastes by adding or changing the vegetables or other flavorings mixed with the cooked potatoes.

Food Facts: ?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. ?

Healthy Living: ?Save 40 calories and 5 g fat per serving by preparing with KRAFT Light Mayo Reduced Fat Mayonnaise. As a bonus, the potatoes provide a good source of vitamin C.

Nutrition Information Per Serving: 200 calories, 12g total fat, 2g saturated fat, 70mg cholesterol, 170mg sodium, 19g carbohydrate, 2g dietary fiber, 2g sugars, 4g protein, 4%DV vitamin A, 15%DV vitamin C, 2%DV calcium, 4%DV iron. 
Dietary Exchanges (or Exchange Calculations) based on Choose Your Foods: Exchange Lists for Diabetes © 2008 by the American Diabetes Association and the American Dietetic Association.