Loaded baked potato salad

Ingredients for 8 servings

2 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

10 min · Easy

Directions

1. COOK potatoes in boiling water 20 min. or until tender; drain. Cool.

2. MIX mayo, buttermilk and chives in large bowl. Add potatoes and cheese; toss lightly. Refrigerate 3 hours.

3. TOP with bacon just before serving.

4. 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.

5. NOTE:
If a creamier consistency is desired, stir in additional 4-1/2 tsp. buttermilk to chilled salad just before serving.

side dishes, side dish, potato, potato salad, summer June 17, 2011 14:10

Author kraftrecipes.com/