- 12
Ingredients
- 3 lb. new potatoes, cut into 1-inch cubes
- 1/2 of a small red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup OSCAR MAYER Real Bacon Bits 1/4 cup chopped fresh basil
- 1/4 cup KRAFT Zesty Italian Dressing
- 1/4 cup MIRACLE WHIP Dressing
- 2 tsp. GREY POUPON Dijon Mustard
Preparation
Step 1
COOK potatoes in boiling water 10 to 12 min. or until fork-tender. Drain. Place in large bowl. Add onions, tomatoes, bacon bits and basil; mix lightly.
MIX remaining ingredients. Add to potato mixture; toss to coat. Cover.
REFRIGERATE several hours or until chilled.
Variation
To serve warm, heat bacon bits in microwave for a few seconds; toss with the warm just-cooked potatoes. Add onions, tomatoes and basil; mix lightly. Mix remaining ingredients. Add to potato mixture; toss to coat. Serve warm. Cover and refrigerate any remaining potato salad.
Substitute
Prepare as directed, using KRAFT Balsamic Vinaigrette Dressing.
Purchasing Potatoes
Look for firm, smooth, well-shaped potatoes that are free of wrinkles, cracks and blemishes. Avoid any with green-tinged skins or sprouting "eyes" or buds.