BLT Potato Salad

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  • 2 pounds new red potatoes, quartered
  • 1/2 cup water
  • 3/4 cup real mayonnaise
  • 1/4 cup chopped fresh chives
  • 1 tablespoon white vinegar
  • 8 slices bacon, cooked, crumbled
  • 4 cups loosely packed coarsely chopped romaine lettuce
  • 2 cups cherry tomatoes, halved


  1. Place potatoes in 2-quart microwaveable casserole.
  2. Add water; cover with lid.
  3. Microwave on high 6 to 8 minutes or just until potatoes are tender; stir. Let stand, covered, 5 minutes.
  4. Drain potatoes; rinse with cold water.
  5. Drain again.
  6. Mix mayo, chives and vinegar in large bowl until blended.
  7. Add potatoes and remaining ingredients; toss to coat.

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