Creamy Chicken-Potato Salad

• 2 lb. red potatoes (about 6)
• 1/2 cup KRAFT Real Mayo Mayonnaise
• 1 Tbsp. white wine vinegar
• 1/2 tsp. garlic powder
• 1 lb. boneless skinless chicken breasts, cooked, shredded
• 1/2 cup frozen corn, thawed
• 1/2 cup frozen peas, thawed
• 1/4 cup chopped each green and red peppers
• 2 tsp. chopped fresh thyme

1. Cook potatoes in boiling water in saucepan 30 min.
2. or until tender; drain.
3. Cool.
4. Meanwhile, mix mayo, vinegar and garlic powder in large bowl until blended.
5. Stir in remaining ingredients except potatoes.
6. Peel potatoes; cut into cubes.
7. Add to chicken mixture; mix lightly.
8. Refrigerate several hours or until chilled.

red potatoes, mayonnaise, white wine vinegar, garlic powder, boneless skinless chicken breasts, frozen corn, frozen peas, red peppers, thyme

Taken from www.kraftrecipes.com/recipes/creamy-chicken-potato-salad-178117.aspx (may not work)