New Potato Summer Salad

By ldelmas

Ingredients

• What You Need3 lb. new potatoes (about 18), cut into 1-inch cubes
• 1/2 cup thinly sliced red onion
• 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

Make It
COOK potatoes in boiling water 10 to 12 min. or just until 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.

REFRIGERATE several hours or until chilled.
Kraft Kitchens TipsVariation 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. Refrigerate any remaining potato salad. SubstitutePrepare using KRAFT Balsamic Vinaigrette Dressing.