Grilled Garlic Potato Salad

PREHEAT grill to medium-high heat. Place potatoes in 2-quart microwavable dish. Add 1/3 cup water; cover dish. Microwave on HIGH 8 minutes; drain. Meanwhile, cut about 1/2 inch off top of the head of garlic (not the root end). Place on sheet of foil; drizzle with 1 Tbsp. of the dressing. Wrap garlic in foil, sealing ends tightly.

INSERT potatoes on skewers; place on grill grate along with the garlic. Brush potatoes with some of the remaining dressing. Grill potatoes and garlic for 10 to 15 minutes or until potatoes are tender, turning the potatoes frequently and brushing with the remaining dressing. Remove potatoes and garlic from grill; cool.

REMOVE 4 cloves from the head of garlic. Remove pulp from the skins (see Tip below) and mix with the mayo and mustard in large bowl. Add potatoes and celery; mix lightly. Cover. Refrigerate several hours or until chilled.

KRAFT KITCHENS TIPS
How To Separate Garlic Cloves
Place the head of garlic in your palm and squeeze from the root end to push the cloves from the papery skins.
Creative Leftovers
Place the peeled leftover garlic cloves in a blender with 1 cup (2 sticks) softened butter or margarine. Cover and blend well. Remove the butter mixture from the blender container with a rubber scraper; spoon into an airtight container and refrigerate up to 2 weeks. Add to scrambled eggs or use as a topping for your favorite cooked meat or sauteed vegetables.