BLT Potato Salad

By carol gorman

Ingredients

• 2 lb. red new potatoes, quartered
• 1/2 cup water
• 3/4 cup KRAFT Real Mayo Mayonnaise
• 1/4 cup chopped fresh chives
• 1 Tbsp. HEINZ Distilled White Vinegar
• 8 slices OSCAR MAYER Bacon, cooked, crumbled
• 4 cups loosely packed coarsely chopped romaine lettuce
• 2 cups cherry tomatoes, halved

Preparation

Step 1

Place potatoes in 2-qt. microwaveable casserole. Add water; cover with lid. Microwave on HIGH 6 to 8 min. or just until potatoes are tender; stir. Let stand, covered, 5 min. Drain potatoes; rinse with cold water. Drain again.

Mix mayo, chives and vinegar in large bowl until blended.

Add potatoes and remaining ingredients; toss to coat.