American Classic Potato Salad
- 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.
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