Cook potatoes in boiling water in saucepan 10 to 12 min. or just until tender; drain. Place in large bowl. Add onions, tomatoes, bacon and basil; mix lightly.
Combine remaining ingredients. Add to potato mixture; mix lightly.
Refrigerate several hours or until chilled.
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 until blended. Add to potato mixture; toss to coat. Serve warm. Refrigerate any remaining potato salad.
Prepare using KRAFT Balsamic Vinaigrette Dressing.
Prepare using KRAFT Light Mayo Reduced Fat Mayonnaise.
Enjoy the fresh tastes of summer in this creamy, yet low-fat, potato salad. As a bonus, the potatoes and tomatoes team up to make it a good source of vitamin C.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 0.5g
Trans Fat 0g
Cholesterol less than 5mg
Total Carbohydrates 20g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 3/4 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.