Baked Potato Salad

Name: Baked Potato Salad
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-boiled large 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

16 ingredients

2 steps

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-boiled large 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

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.