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Warm Caesar Potato Salad

Warm Caesar Potato Salad
 
Yield:
2-1/2 gal.

Ingredients

Ingredients Weights Measures
red potatoes, unpeeled, cut into 1-inch cubes 6 lb. 1-3/4 gal.
KRAFT Creamy Caesar Dressing 1 lb. + 8 oz. 3 cups
KRAFT Grated Parmesan Cheese, divided 6 oz. 1 cup
romaine lettuce, torn 2 lb. 2 heads
OSCAR MAYER Real Bacon Recipe Pieces 4 oz. 1/2 cup
croutons 3 oz. 1/2 cup

Directions

COOK potatoes in boiling water 10 min. or until tender; drain.

PLACE potatoes in large bowl. Add dressing and 1/2 cup of the cheese (or 1 Tbsp. of the cheese for trial recipe); toss to coat.

SPOON potato salad into lettuce-lined serving bowl . Top with remaining 1/2 cup cheese (or remaining 1 Tbsp. cheese for trial recipe), the bacon and croutons.

Kraft Kitchens Tips

Jazz It Up
For added zest, mix GREY POUPON Country Mustard into salad using 1 Tbsp. mustard for each cup of dressing.
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