I first found this recipe at least 5 years ago on the Kraft Canada website. This salad looks amazing and the flavours of the basil, bacon and balsamic really compliment each other. It is a new spin on an old summer favourite. I think we still have several more weeks of 'summer weather' to use this recipe, don't you?
3 lb. new potatoes, cut into 1-inch cubes
1 cup thin red onion slices (I prefer to chop it)
1/2 cup cherry tomatoes, halved
2 Tbsp. Real Bacon Bits
1/4 cup chopped fresh basil
1/4 cup KRAFT SIGNATURE Balsamic Vinaigrette Dressing
1/4 cup Mayonnaise
2 tsp. Dijon mustard
COOK potatoes in saucepan of boiling water 10 to 12 min. or until fork-tender; drain. Place in large bowl. Add onions, tomatoes, bacon and basil; mix lightly.
1 cup thin red onion slices (I prefer to chop it)
1/2 cup cherry tomatoes, halved
2 Tbsp. Real Bacon Bits
1/4 cup chopped fresh basil
1/4 cup KRAFT SIGNATURE Balsamic Vinaigrette Dressing
1/4 cup Mayonnaise
2 tsp. Dijon mustard
COOK potatoes in saucepan of boiling water 10 to 12 min. or until fork-tender; drain. Place in large bowl. Add onions, tomatoes, bacon and basil; mix lightly.
MIX remining ingredients. Add to potato mixture; toss to coat.
REFRIGERATE several hours or until chilled. This allows the flavours to blend together.
Variation
Prepare using Kraft Zesty Italian Dressing and mayonnaise.
Prepare using Kraft Zesty Italian Dressing and mayonnaise.
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