GRILLED VEGETARIAN POTATO SALAD

Grilled Vegetarian Potato Salad image

Grill spuds and garlic on skewers to make this vegetarian potato salad. This Grilled Vegetarian Potato Salad is the perfect addition to the barbecue.

Provided by My Food and Family

Categories Recipes

Time 3h40m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 7

Ingredients

1-1/2 lb. small red potatoes (about 12), cut in half
1/3 cup water
4 large cloves garlic, unpeeled
1/2 cup KRAFT Zesty Italian Dressing, divided
3/4 cup KRAFT Real Mayo
2 tsp. HEINZ Yellow Mustard
2 stalks celery, chopped

Steps:

Heat grill to medium-high heat.
Place potatoes and water in 2-qt. microwaveable casserole; 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 cloves; discard tops. (Do not cut root ends.) Place garlic on sheet of foil; drizzle with 1 Tbsp. dressing. Wrap garlic in foil.
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 grill; cool.
Remove garlic pulp from skins. (See Tip.) Mix garlic with mayo and mustard in large bowl. Add potatoes and celery to mustard mixture; mix lightly. Refrigerate several hours or until chilled.

Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 3.5241 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g