Southwest Potato Salad

Southwest Potato Salad
1-3/4 gal.


Ingredients Weights Measures
red potatoes, unpeeled, cut into wedges 10 lb. 7-1/2 qt.
KRAFT Extra Heavy Mayonnaise 1 lb. + 4 oz. 2-1/2 cups
BULL'S-EYE Original Barbecue Sauce 1 lb. + 4 oz. 2-1/2 cups
celery, chopped 10 oz. 2-1/2 cups
canned corn, drained 15 oz. 2-1/2 cups
Red bell peppers, chopped 10 oz. 2-1/2 cups
green onions, chopped 2-1/2 oz. 1-1/4 cups
OSCAR MAYER Real Bacon Recipe Pieces 3-3/4 oz. 1-1/4 cups
salt - 2 tsp.
black pepper - 1 tsp.


COOK potatoes in boiling water until tender; drain.

MIX mayonnaise, barbecue sauce, vegetables, bacon and seasonings in large bowl. Add potatoes; toss lightly. Cover.

REFRIGERATE several hours or until chilled.

Kraft Kitchens Tips

For a bolder flavor, season with chopped cilantro and chili powder to taste.
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