New Potato Summer Salad

photo by:kraft

Potatoes, ripe tomatoes and crunchy bacon get together in this smart salad. Boost the flavor by tossing it all together while it's still warm.

time

prep:

30 min

total:

3 hr 30 min

servings

total:

12 servings, 3/4 cup each

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What You Need

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

tsp. GREY POUPON Dijon Mustard

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 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. Refrigerate any remaining potato salad.

Substitute

Prepare using KRAFT Balsamic Vinaigrette Dressing.

Purchasing Potatoes

Look for firm, smooth, well-shaped potatoes that are free of wrinkles, cracks and blemishes. Avoid any with green-tinged skins or sprouting "eyes" or buds.

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