Loaded "Baked Potato" Salad

By ldelmas

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.