1 lb. red new potatoes, quartered
1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
2 tsp. dried basil leaves
2 hard-cooked eggs, peeled, chopped
1 carrot, shredded
1 green pepper, chopped
Cook potatoes in boiling water 15 min. or just until tender; drain. Cool completely.
Mix mayo and basil in large bowl until blended. Add potatoes, eggs, carrots and peppers; mix lightly.
Refrigerate 1 hour.