Printable | Taste of Home

Baked Potato Salad

4-1/2 pounds potatoes, peeled and cut into 3/4-inch chunks
1/4 cup olive oil
2 envelopes Italian salad dressing mix
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 bunch green onions, chopped
2 large tomatoes, chopped
4 hard-cooked eggs, chopped
5 bacon strips, cooked and crumbled
1-1/2 cups mayonnaise
1 tablespoon white vinegar
1 tablespoon lemon juice
2 teaspoons dried basil

Printed from tasteofhome.com Jul 24, 2008

-----------------------Fold------------------------

Baked Potato Salad cont.

1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder

In a large bowl, toss the potatoes with oil and dressing mixes. Place
in two greased 13-in. x 9-in. x 2-in. baking dishes. Bake, uncovered,
at 400° for 45 minutes or until tender. Cool. Transfer to a large
bowl; add peppers, onions, tomatoes, eggs and bacon. Toss gently.
In a small bowl, combine the remaining ingredients. Pour over salad
and stir gently. Cover and refrigerate for at least 1 hour.

Yield: 16-20 servings.