PHILADELPHIA Summer Potato Salad

PHILADELPHIA Summer Potato Salad

PHILADELPHIA Cooking Creme 0

"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!"

Ingredients 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.
Tips & Tricks
Authentic German Potato Salad

See how to make traditional vinegar-based potato salad with crumbled bacon.

Southwestern Potato and Corn Salad Dinner

This tasty veggie-centric meal only tastes expensive!


  • 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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Reviews 8

  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 quite a bit with extra veggies like onion and bell peppers, as well as some extra seasonings like some fresh dill or fresh parsley. Even though adding in some extra veggies and seasonings made it better, it still wasn't a favorite. Overall it was a decent potato salad and I enjoyed trying it. I always like new ideas using cooking creme! UPDATE: Since I had leftovers of this, I didn't want to throw it all out. So I decided to spruce it up to make it taste better. I added in more extra veggies like onion, bell pepper and celery. More seasonings like onion and garlic powder, italian seasoning, and fresh parsley. I also crumbled in some bacon, shredded cheddar cheese, and about 1/2 cup of ranch dressing. Thats a lot of ingredients, but they are normally what we put in our potato salads and it did help the leftovers to be very good so that we didn't waste them. So if you don't like the original recipe, there's still hope of sprucing it up to make it a better tasting potato salad so that you won't have to waste it!


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 use the reduced fat cooking creme because they did not have it at the store I shop at. Instead of shredded parm I used Kraft grated parm & regiano cheese (it was on sale!). Didn't use as much water, only 1/8 of a cup. I also seasoned with salt and pepper. I will definitely be making this again.


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 herbs from the garden but otherwise the cream chese/dressing combo was great!