Baked Potato Salad Recipe
- 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-boiled large eggs, chopped
- 5 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
- 1-1/2 cups mayonnaise
- 1 tablespoon white vinegar
- 1 tablespoon lemon juice
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1. In a large bowl, toss the potatoes with oil and dressing mixes. Place in two greased 13-in. x 9-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.
- 2. 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.
3/4 cup: 239 calories, 18g fat (3g saturated fat), 50mg cholesterol, 384mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 3g protein.
Reviews for Baked Potato Salad
"I've gotten requests for this recipe from friends. The Italian salad dressing makes this great. I don't add the tomatoes and only add one pepper - if at all. (For crunch I will add celery). Extra bacon is always good."
"I'm sorry to say my family did not like this recipe. We ended up tossing it out. Needless to say I won't be making this again. However the potatoes roasted with the italian dressing and olive oil are tasty. I do make just the roasted potatoes as a side dish minus all the extra indgredients."
"This was good, but maybe a little too different for my taste. My family thought it was good but didn't rave about it. I think it's just too many flavors to consider it a potato salad. For all that goes into it, I probably won't make again."
"This is my favorite potato salad recipe. The only change I made was to add fresh garlic"
"This is a different taste for potato salad and will probably make again but it may not be my traditional recipe that I usually make."
"Everybody raved about the salad. Roasting the potatoes gave it a much bolder potato taste. They were looking for more at the next party!!"
"I took this to a family party and it was voted a make again. I didn't have 40 min. to cook it so I micro-waved it for 5 min. and then baked it for 20 min. and I didn't have tomatoes, but otherwise followed the recipe."
"Awesome!! Only things I did different was to use fresh basil (more) and no tomatoes. It's a keeper. Everyone loved it at our 4th of July cook out!"
"YUM YUM - this recipe is a hit. I did omit the tomatoes and doubled the amount of eggs (just because we like lots of eggs). Not a sweet potatoe salad either. Just delicious."
"I have been making this for years - since my first subscription to the magazine - and get asked to bring it to every gathering with family, friends and work. Have added chunks of polish sausage and shredded cheese. Agree with another suggestion to add bacon and even tomatoes just before serving."
"We love this. I always get asked for the recipe."
"I made this potato salad for a family gathering and my sister-in-law raved about it! I used fresh basil (2 tablespoons snipped) and red potatoes. Also, the bacon stays crispier if you mix it in just before serving, not earlier. I collect potato salad recipes, and this one is definitely a valued addition!"
"this was the best potato salad yet!!!!! this one is a winner, stop looking any further."
"This salad was sooo delicious!"