Loaded Baked Potato Salad

LOADED BAKED POTATO SALAD

2 lb. baby red potatoes, quartered
1/2 cup Real Mayonnaise
1/4 cup buttermilk
2 Tbsp. chopped fresh chives
1/2 cup shredded sharp Cheddar cheese
8 slices bacon, cooked, crumbled

Cook potatoes in boiling water 20 min. or until tender; drain. Cool. Mix mayo, buttermilk and chives in large bowl. Add potatoes and cheese; toss lightly. Refrigerate 3 hours. Makes 8 servings.

*Recipe from Kraft Foods