BBQ Potato, Bacon, & Corn Salad
1/3 cup Kraft Ranch dressing
1/3 cup Kraft Original barbecue sauce
2 tbsp Grey Poupon Dijon mustard
3 lbs small red potatoes, cooked and quartered
1 can (11 oz) whole kernel corn, drained
1/2 cup chopped red peppers
1/2 cup chopped red onion
8 slices Oscar Mayer Bacon, crisply cooked and crumbled
Mix dressing, barbecue sauce, and mustard in large bowl.
Add all remaining ingredients except for the bacon; mix lightly.
Sprinkle top of salad with bacon. Serve immediately or refrigerate until ready to serve.