Loaded Baked Potato Salad

By pknaub

Ingredients

• 2 lb. baby red potatoes, quartered
• 1/2 cup KRAFT Real Mayo Mayonnaise
• 1/4 cup buttermilk
• 2 Tbsp. chopped fresh chives
• 1/2 cup KRAFT Shredded Sharp Cheddar Cheese
• 8 slices OSCAR MAYER Bacon, cooked, crumbled

Preparation

Step 1

COOK potatoes in boiling water 20 min. or until tender; drain. Cool.

MIX mayo, buttermilk and chives in large bowl. Add potatoes and cheese; toss lightly. Refrigerate 3 hours.

TOP with bacon just before serving.