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Ingredients
- What You Need2 lb. baby red potatoes, quartered
- 1/2 cup KRAFT Real Mayo Mayonnaise
- 1/4 cup buttermilk
- 2 Tbsp. chopped fresh chives
- 1/2 cup KRAFT Shredded Sharp Cheddar Cheese
- 8 slices OSCAR MAYER Bacon, cooked, crumbled
Preparation
Step 1
COOK potatoes in boiling water 20 min. 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.
Kraft Kitchens Tips Healthy Living Save 60 calories and 7g fat per serving by preparing with KRAFT Light Mayo Reduced Fat Dressing, KRAFT 2% Milk Shredded Cheddar Cheese and OSCAR MAYER Turkey Bacon.Substitute No buttermilk? Place 1 tsp. white vinegar in liquid measuring cup; fill to 1/4-cup mark with milk. Let stand 10 min. or until thickened before using as directed.Note If a creamier consistency is desired, stir in additional 4-1/2 tsp. buttermilk to chilled salad just before serving.