This potato salad gets its creamy from MIRACLE WHIP and buttermilk, its cheesy from shredded mozzarella and its additional awesomeness from bacon crumbles.
What You Need
Original recipe yields 8 servings
2 lb. red potatoes (about 6), quartered
1/2 cup MIRACLE WHIP Dressing
1/4 cup buttermilk
2 green onions, sliced
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1/2 tsp. ground black pepper
4 slices OSCAR MAYER Bacon, cooked, crumbled
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Let's Make It
Cook potatoes in boiling water in saucepan 20 min. or until tender; drain. Cool.
Mix dressing, buttermilk and onions until blended. Combine potatoes, cheese and pepper in large bowl. Add dressing mixture; mix lightly. Refrigerate 3 hours.
Top with bacon just before serving.
No buttermilk? Add 1 tsp. HEINZ Distilled White Vinegar to liquid measuring cup; fill to 1/4-cup mark with milk. Let stand 10 min. or until thickened before using as directed.
If a creamier consistency is desired, stir in additional 4-1/2 tsp. buttermilk to chilled salad before serving.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, about 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.