Bacon and Pickle Potato Salad | Giant National Capital Barbecue Battle

Bacon and Pickle Potato Salad


1-1/2 lb. baking potatoes (about 5), peeled, cut into 1-inch chunks

1/2 cup KRAFT Real Mayo Mayonnaise

1/2 cup chopped HEINZ Sweet and Spicy Pickle Chips

1/4 cup chopped celery

1/4 cup chopped red onions

2 Tbsp. HEINZ Ketchup Blended with Caramelized Onion & Bacon

1 Tbsp. HEINZ Yellow Mustard

4 slices OSCAR MAYER Bacon, cooked, crumbled


  1. COOK potatoes in boiling water in saucepan 15 min. or just until tender; drain. Cool completely.
  2. PLACE potatoes in large bowl. Add all remaining ingredients except bacon; mix lightly.
  3. REFRIGERATE 3 hours or until chilled.
  4. SPRINKLE with bacon just before serving.