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Sweet Hickory Roasted Potato Salad

Sweet Hickory Roasted Potato Salad
 
Yield:
16 servings

Ingredients

Ingredients Weights Measures
new red potatoes, large diced 5 lb. 3 qt.
barbecue rub seasoning - 1/2 cup
KRAFT Extra Heavy Mayonnaise 1 lb. 1-1/2 cups
KRAFT Buttermilk Ranch Dressing 1 lb. 1-1/2 cups
OPEN PIT Hickory Smoke Barbecue Sauce 1.25 lb. 1-1/2 cups
pepperoni, quartered, fried crisp 8 oz. 1-1/2 cups
fresh dill, chopped - 1/4 cup

Directions

TOSS potatoes and seasoning; place on sheet pans. Bake in 375°F-convection oven 20 to 30 min. or until potatoes are tender and lightly browned, stirring occasionally. Cool slightly.

COMBINE mayonnaise, dressing and barbecue sauce. Add to cooled potatoes with pepperoni and dill; toss well.

Kraft Kitchens Tips

Serving Suggestion
Salad can be served warm or chilled.
K:64859v01:161995
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Nutritional Information

Nutrition Information

Calories
 450
Total fat
 31 g
Saturated fat
 6 g
Cholesterol
 25 mg
Sodium
 1120 mg
Carbohydrate
 35 g
Dietary fiber
 3 g
Sugars
 10 g
Protein
 6 g
Vitamin A
 0 %DV
Vitamin C
 15 %DV
Calcium
 2 %DV
Iron
 8 %DV