Bring this American Classic Potato Salad to your next cookout. Follow this recipe for a rich, creamy potato salad which never goes out of style.
What You Need
Original recipe yields 10 servings
6 cups quartered unpeeled small red potatoes
3/4 cup KRAFT Real Mayo Mayonnaise
1 Tbsp. GREY POUPON Dijon Mustard
8 slices OSCAR MAYER Bacon, cooked, crumbled
1/4 cup chopped fresh chives
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Let's Make It
Cook potatoes in boiling water in saucepan 15 min. or until tender; drain.
Mix mayo and mustard in large bowl. Add potatoes, bacon and chives; mix lightly.
Refrigerate at least 1 hour.
To gauge a 1/2-cup serving of potato salad, cup your hand. That is the recommended serving size for this potato salad.
Substitute sliced green onions for the chopped chives.
How to Use Your Microwave
To cook potatoes in the microwave, place quartered potatoes and 1/3 cup water in 3-qt. microwaveable casserole; cover. Microwave on HIGH 14 to 16 min. or until potatoes are tender, stirring after 8 min. Drain.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
10 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.