This creamy turkey bacon-potato salad would be a winner even if it took twice as long to make. Luckily, it's as quick as it is creamy. Nice!
What You Need
Original recipe yields 6 servings
1-1/4 lb. red potato es (about 4), peeled, cut into 1/2-inch cubes
1/2 cup chopped onion s
1/2 cup chopped cucumber s
3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1 tsp. HEINZ Yellow Mustard
1/4 tsp. garlic powder
8 slices OSCAR MAYER Turkey Bacon, cooked, cut into 1/2-inch pieces
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Let's Make It
Cook potatoes in boiling water 15 min. or just until tender; drain. Cool.
Place potatoes in large bowl. Add onions and cucumbers; mix lightly.
Mix mayo, mustard and garlic powder until blended. Add to potato mixture; toss to evenly coat.
Refrigerate 1 hour. Stir in bacon just before serving.
Make macaroni or potato salad the night before so you're not so rushed after work or on the weekend. Just cover tightly and refrigerate. The flavors will blend while the salad chills.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.