New Potato Summer Salad

By KraftKitchensExpert

Ingredients

• 3 lb. new potatoes, cut into 1-inch cubes
• 1/2 of a small red onion, thinly sliced
• 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

Details

Servings 12
Adapted from kraftfoods.com

Preparation

Step 1

COOK potatoes in boiling water 10 to 12 min. or until fork-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. Cover.

REFRIGERATE several hours or until chilled.

*Kraft Kitchens Tips*

Variation: 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. Cover and refrigerate any remaining potato salad.

Substitute:
Prepare as directed, using KRAFT Balsamic Vinaigrette Dressing.

Nutrition Information Per Serving: 120 calories, 3.5g total fat, 0.5g saturated fat, less than 5mg cholesterol, 230mg sodium, 20g carbohydrate, 2g dietary fiber, 2g sugars, 3g protein, 4%DV vitamin A, 20%DV vitamin C, 0%DV calcium, 6%DV iron.