Baked Potato Salad
TOTAL TIME: Prep: 20 min. + chilling Bake: 45 min. + cooling
YIELD: 16-20 servings.
I was tired of the ordinary potato salads served so often in summer, so I came up with this hearty flavorful variation. My family has enjoyed it now for several years, and I'm asked to make it whenever there's a get-together or cookout. I'm sure you'll like it as much as we do.
-Barbara O'Kane, Greenwood Lake, New York
Ingredients
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4-1/2 pounds potatoes, peeled and cut into 3/4-inch chunks
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1/4 cup olive oil
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2 envelopes Italian salad dressing mix
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1 medium green pepper, chopped
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1 medium sweet red pepper, chopped
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1 bunch green onions, chopped
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2 large tomatoes, chopped
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4 hard-boiled large eggs, chopped
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5 bacon strips, cooked and crumbled
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1-1/2 cups mayonnaise
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1 tablespoon white vinegar
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1 tablespoon lemon juice
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2 teaspoons dried basil
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1 teaspoon salt
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1/2 teaspoon pepper
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1/4 teaspoon garlic powder
Directions
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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.
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2.
In a small bowl, combine the remaining ingredients. Pour over salad and stir gently. Cover and refrigerate for at least 1 hour.
Nutrition Facts
3/4 cup: 239 calories, 18g fat (3g saturated fat), 50mg cholesterol, 384mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 3g protein.
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