Baked Potato Salad
Source of Recipe
BBR
Recipe Introduction
Posted by: mapanda*****Here is a good one, that makes quite a lot, if you need to take a dish to a reunion or church dinner. I've only made it once, last Labor Day weekend, but I'm already getting requests to make it again
List of Ingredients
4-1/2 lbs. potatoes, peeled and cut into 3/4-inch chunks
1/4 cup olive or vegetable oil
2 envelopes (.7 oz. each) 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
5 bacon strips, cooked and crumbled
1-1/2 cups mayonnaise
1 TBSP. vinegar
1 TBSP. lemon juice
2 tsp. dried basil
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
Recipe
In a large bowl, toss the potatoes with oil and dressing mixes. Place in 2 greased 13x9x2-in. baking pans.
Bake, uncovered for 45 minutes or until tender. Cool. Transfer to a large bowl; add peppers, onions, tomatoes, eggs and bacon. Toss gently. Cover and refrigerate for at least 1 hour. Yield: 16-20 servings
This recipe was in the Aug/Sept 95 issue of TOH, and was submitted by Barbara O'Kane of Greenwood Lake, New York.
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