Summer Potato Salad

By Rita H

Ingredients

• 3 lb. (1.4 kg) new potatoes (about 8), cut into 1-inch cubes
• 1 cup thin red onion slices
• 1/2 cup Cherry tomatoes, halved
• 2 Tbsp. Oscar Mayer Real Bacon Bits
• 1/4 cup chopped fresh basil
• 1/4 cup Kraft Signature Balsamic Vinaigrette Dressing
• 1/4 cup Kraft Mayo Real Mayonnaise
• 2 tsp. Dijon mustard

Details

Servings 12

Preparation

Step 1

COOK potatoes in boiling water 10 to 12 min. or until tender; drain. Place in large bowl. Add onions, tomatoes, bacon and basil; mix lightly.

MIX remaining ingredients. Add to potato mixture; toss to coat.

REFRIGERATE several hours or until chilled.

Variation
Prepare using Kraft Zesty Italian Dressing and Miracle Whip Dressing.

How to Serve Potato Salad Warm
To serve warm, heat bacon bits in microwave while potatoes are draining. Microwave in microwaveable bowl on HIGH 10 sec. or just until warmed. Add to drained potatoes with tomatoes and basil; mix lightly. Add remaining ingredients; toss to coat. Serve immediately