Thursday, August 14, 2008

BBQ Potato Corn Salad

1/3 C ranch dressing
1/3 C bbq sauce
2 T dijon mustard
3 lb small red potatoes, cooked and quartered
1 can kernel corn, drained
1/2 C sliced celery
1/2 C chopped red peppers
1/2 C chopped red onions
8 slices bacon, cooked and crumbled

Mix dressing, bbq 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 chill until ready to serve.

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