PHILADELPHIA Summer Potato Salad

PHILADELPHIA Summer Potato Salad


"Baby red potato salad with tomatoes, celery, and Parmesan cheese is tossed with a creamy Italian cheese and herb sauce--and there's enough for a crowd!"


1 h 30 m {{adjustedServings}} servings 79 cals
Serving size has been adjusted!

Original recipe yields 22 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 79 kcal
  • 4%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 13.1g
  • 4%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Place potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 min. or just until potatoes are tender; drain. Place in large bowl. Add dressing; toss to coat.
  2. Refrigerate 1 hour or until completely cooled.
  3. Add remaining ingredients; mix lightly.


  • Best of Season: Baby potatoes make a great addition to any summer meal. Their smaller size helps them to cook more quickly than regular potatoes.
  • Dietary Exchanges (or Exchange Calculations) based on Choose Your Foods: Exchange Lists for Diabetes (C) 2008 by the American Diabetes Association and the American Dietetic Association.
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  1. 11 Ratings


This was an interesting potato salad using cooking creme. But I didn't think the flavor was there. The cooking creme was a little too prominent in this. I felt it needed to be spruced up quit...

I thought this was fantastic! I am not a fan of regular potato salad because I don't like mayo so this was a great alternative to the traditional recipe. I did make a few minor changes. I didn't...

This was a really good salad. Change alert: I did not have the Cooking creme so I took a hunk of Philly cream chese and added it to the hot drained potatoes and dressing. Later, I also added her...