New Potato Summer Salad

Ahhh...another potato salad recipe...and this one is aptly named for the season in which the salads appearance is the most common.

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I used red potatoes...not necessarily "new" reds...but very small red's...because that's what I bought at the store and had to use. And this salad is great served chilled OR warm...so you can be pretty flexible if you forgot to make it in the am and have to whip it together real quick before dinner.

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New Potato Summer Salad

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3 lb. new potatoes, cut into 1-inch cubes

1/2 of a small red onion, thinly sliced

1/2 cup of cherry tomatoes, halved

1/4 cup bacon bits (this recipe calls for those bacon bits you buy to top salads with...but you all know my love affair with bacon...so I went ahead and fried up a pound and added it in. It'll make the salad...but perhaps not your waistline... better. Just you try it and see...)

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1/4 cup chopped fresh basil

1/4 cup Italian dressing

1/4 Miracle Whip

2 tsp Dijon mustard

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1. Cook potatoes in boiling water 10 to 12 minutes or until fork tender. Drain. Place in large bowl. Add onions, tomatoes, bacon bits, and basil; mix lightly.

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2. Mix remaining ingredients. Add to potato mixture; toss to coat. Cover.

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3. Refrigerate several hours or until chilled OR...

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...toss ingredients with still warm potatoes and serve WARM.

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courtesy Kraft foods