Baked Potato Salad

* Exported from MasterCook *

BAKED POTATO SALAD

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
4 1/2 pounds Potatoes; peel -- 3/4" chunks
1/4 cup Olive or vegetable oil
2 Env Italian salad dressing -- mix; .7oz ea
1 medium Green pepper -- chop
1 medium Sweet red pepper -- chop
1 bn Green onions -- chop
2 large Tomatoes -- chop
4 Eggs; hard-cook -- chop
5 slices Bacon; crisp -- crumble
1 1/2 cups Mayo
1 tablespoon Vinegar
1 tablespoon Lemon juice
2 teaspoons Dried basil
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 2
greased 13x9 pans. 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. Combine remaining ingredients in small bowl; mix well. Pour over
salad and stir gently. Cover and refrigerate for at least 1 hour.

Source: Taste of Home.





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