It's hard to stand out in a potato salad tossed with cheddar and bacon. But this salad wouldn't be the same without the awesome ranch-BBQ sauce dressing.
What You Need
Original recipe yields 12 servings
1/3 cup KRAFT Buttermilk Ranch Dressing
1/3 cup KRAFT Sweet & Spicy Barbecue Sauce
3 lb. cooked small red potatoes (about 12), cooled, quartered
1 stalk celery, sliced
1/2 cup chopped red pepper s
1/2 cup chopped red onion s
1/2 cup KRAFT Shredded Mild Cheddar Cheese
8 slices cooked OSCAR MAYER Bacon, crumbled
Add To Shopping List
Let's Make It
Mix dressing and barbecue sauce in large bowl until blended.
Add all remaining ingredients except bacon; mix lightly.
Top with bacon.
Look for firm, smooth, well-shaped potatoes that are free of wrinkles, cracks and blemishes. Avoid any with green-tinged skins or sprouting "eyes" or buds.
This delightful twist on a traditional potato salad makes this recipe a great addition to any party or summer picnic. If transporting, be sure to keep this (or any salad) in a cooler with ice packs or ice to ensure freshness until ready to serve.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, about 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.