Loaded Baked Potato Salad

By Rachelle

Ingredients

• 2 Lb Baby Red Potatoes,
• quartered
• 1/2 C Mayo
• 1/4 C Buttermilk
• 2 Tbsp Fresh Chopped,
• Chives
• 1/2 C Sharp Shredded
• Cheddar Cheese
• 8 OZ Bacon Cooked,
• & Crumbled

Preparation

Step 1

COOK potatoes in boiling water
20 min. or until tender; drain, cool.
MIX mayo, buttermilk and chives in
a large bowl. Add potatoes & cheese;
toss lightly. Refrigerate 3 hours.
TOP with bacon just before serving.

Kraft Foods Summer 2011