Southwest Potato Salad

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

1. Cook potatoes in boiling water until tender; drain.
2. Mix mayonnaise, barbecue sauce, vegetables, bacon and seasonings in large bowl.
3. Add potatoes; toss lightly.
4. Cover.
5. Refrigerate several hours or until chilled.

red potatoes, extra heavy mayonnaise, barbecue sauce, celery, corn, red bell peppers, green onions, bacon, salt, black pepper

Taken from www.kraftrecipes.com/recipes/-2102.aspx (may not work)