Three-Bean Potato Salad

• 1-1/2 lb. red potatoes (about 5), peeled, cut into 1-inch cubes
• 1/2 cup KRAFT Tuscan House Italian Dressing
• 2 Tbsp. GREY POUPON Dijon Mustard
• 1 can (15.5 oz.) chickpeas (garbanzo beans), rinsed
• 1 can (15 oz.) red kidney beans, rinsed
• 1 can (14.5 oz.) yellow beans, rinsed
• 1 small red onion, finely chopped

1. Cook potatoes in boiling water in saucepan 15 min.
2. or until tender; drain.
3. Cool.
4. Meanwhile, whisk dressing and mustard in bowl until blended.
5. Combine potatoes, beans and onions in large bowl.
6. Add dressing mixture; toss to evenly coat.

red potatoes, italian dressing, poupon, chickpeas, red kidney beans, yellow beans, red onion

Taken from www.kraftrecipes.com/recipes/three-bean-potato-salad-171665.aspx (may not work)