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Baked Potato Salad

 Baked Potato Salad
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
16-20 ServingsPrep: 20 min. + chilling Bake: 45 min. + cooling

Ingredients

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

Directions

  • 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.
  • 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.

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Baked Potato Salad (continued)

Nutritional Facts: 1 serving (3/4 cup) equals 239 calories, 18 g fat (3 g saturated fat), 50 mg cholesterol, 384 mg sodium, 17 g carbohydrate, 2 g fiber, 3 g protein.