Pickled Potato Salad

• 2 lb. (900 g) red new potatoes, quartered
• 2 Claussen Dill Pickles with 1 Tbsp. juice, divided
• 1/2 cup Kraft Sun-Dried Tomato & Oregano Dressing
• 1/4 cup chopped fresh parsley
• 1/4 tsp. coarsely ground black pepper

1. Cook potatoes in boiling water in saucepan 15 min.
2. or until tender; drain.
3. Cool.
4. Cut each pickle lengthwise into 8 pieces.
5. Combine potatoes and pickles in large bowl.
6. Mix pickle juice with remaining ingredients until blended.
7. Add to potato mixture; mix lightly.

pickles, tomato, parsley, ground black pepper

Taken from www.kraftrecipes.com/recipes/pickled-potato-salad-172958.aspx (may not work)