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Grilled Italian-Style Potato Salad

Prep Time:
20 min

Total Time:
40 min

Makes:
8

2 lb. (900 g) unpeeled small red potatoes, halved

1/3 cup water

2 cloves garlic, minced

1/4 cup KRAFT Zesty Italian Dressing, divided

1/4 cup MIRACLE WHIP Dressing

4 slices bacon, crisply cooked, drained and crumbled

4 green onions, thinly sliced

PREHEAT barbecue to medium-high heat. Place potatoes in 2-L microwaveable casserole dish. Add water; cover with lid. Microwave on HIGH 8 min.; drain. Add garlic and 2 Tbsp. of the Italian dressing; toss to coat.

SPRAY large sheet of heavy-duty foil with cooking spray. Spoon potato mixture onto centre of foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.

GRILL 20 min. or until potatoes are tender, turning packet over after 10 min.

MIX Miracle Whip and remaining 2 Tbsp. Italian dressing in large bowl. Add potatoes, bacon and onions; toss lightly. Serve warm.

Kraft Kitchens Tips

Substitute

Any potatoes you've got on hand - even large baking potatoes - can be used in this recipe. The key is cutting them into small uniform pieces so they'll cook evenly in just 20 min.

Creative Leftovers

Peel any leftover garlic cloves; place in blender. Add 1 cup softened butter or margarine; cover and blend well. Use rubber scraper to transfer butter mixture to airtight container. Refrigerate up to 2 weeks. Add to scrambled eggs or use as a topping for your favourite cooked meat or sauteed vegetables.

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