Loaded Baked Potato Salad

By boscobojo

Ingredients

• 2 lbs. baby red potatoes, quartered
• 1/2 cup Kraft Real Mayo Mayonnaise
• 1/4 cup buttermilk
• 2 Tbl. chopped fresh chives
• 1/2 cup Kraft Shredded sharp cheddar cheese
• 8 slices bacon, cooked, crumbled

Preparation

Step 1

Cook potatoes in boiling water 20 minutes 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