Crispy Bacon Potato Salad

Ingredients:
- 6 cups quartered Yukon gold potatoes
- 3/4 cup KRAFT Real Mayo Mayonnaise
- 1 Tbsp. GREY POUPON Dijon Mustard
- 8 slices OSCAR MAYER Bacon, cooked, crumbled
- 4 green onions, sliced
- 1/4 cup finely chopped fresh parsley

Directions:
- Cook potatoes in boiling water in saucepan 15 min.
- or just until tender; drain.
- Cool.
- Mix mayo and mustard in large bowl.
- Add potatoes and remaining ingredients; mix lightly.
- Refrigerate 1 hour.