Perfect for any picnic of barbecue – this potato salad is a family tradition. So easy to throw together for last-minute affairs.
6 C. quartered unpeeled small red potatoes 3/4 C. Kraft Mayo Real Mayonnaise 1 Tbs. Grey Poupon Dijon mustard 8 slices Oscar Mayer bacon, crisply cooked, crumbled 1/4 C. chopped fresh chives
Add potatoes to boiling water; cook 15 minutes or until tender. Drain. Mix mayo and mustard in large bowl. Add potatoes, bacon and chives; mix lightly. Refrigerate.