• 1-1/2 lb. (675 g) small red potatoes, cut in half
• 1/3 cup water
• 4 large cloves garlic, unpeeled
• 1/2 cup Kraft Zesty Italian Dressing, divided
• 3/4 cup Kraft Mayo Real Mayonnaise
• 2 tsp. yellow Heinz Yellow Mustard
• 2 stalks celery, chopped

1. Heat barbecue to medium-high heat.
2. Place potatoes in microwaveable casserole dish. Add water; cover with lid. Microwave on HIGH 8 min., rotating dish after 4 min. Meanwhile, cut thin slice off top of each garlic clove, leaving papery skin on clove; discard tops. (Do not cut root ends.) Place garlic on sheet of foil; drizzle with 1 Tbsp. dressing. Wrap garlic in foil.
3. Drain potatoes; thread onto skewers. Brush with some of the remaining dressing. Grill potatoes and garlic 10 to 15 min. or until potatoes are tender, turning potatoes frequently and brushing with remaining dressing. Remove potatoes and garlic from barbecue; cool.
4. Squeeze garlic pulp from skins into small bowl. (See Tip.) Add mayonnaise and mustard; mix well. Add to potatoes and celery in large bowl; mix lightly. Refrigerate several hours or until chilled.

You've never had a potato salad like this one! Grilled potatoes are tossed in a creamy garlic dressing for a fresh take on a summertime staple.

Prep Time 25min.
Total Time 4hr. 10min.
Servings 12 servings, 1/2 cup (125 mL) each

Nutritional Information
Serving Size 12 servings, 1/2 cup (125 mL) each
AMOUNT PER SERVING
Calories 170
% Daily Value
Total fat 12g
Saturated fat 2g
Cholesterol 5mg
Sodium 190mg
Carbohydrate 13g
Dietary fibre 1g
Sugars 2g
Protein 2g

Vitamin A 0 %DV
Vitamin C 15 %DV
Calcium 2 %DV
Iron 4 %D