Baked Potato Salad
From Aug./Sept.,'95 Taste of Home
Baked Potato Salad
4-1/2 lb. potatoes, peeled and cut into 3/4" chunks
1/4 c. olive or vegetable oil
2 env. (0.7 oz. ea.) Italian salad dressing mix
1 med. green pepper, chopped
1 med. sweet red pepper, chopped
1 bunch green onions, chopped
2 med. tomatoes, chopped
4 hard-cooked eggs, chopped
5 strips bacon, cooked and crumbled
1-1/2 c. mayonnaise
1 TBS. vinegar
1 TBS. lemon juice
2 tsp. dried basil
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
In large bowl, toss potatoes with oil and dressing mixes. Place in 2 greased 13x9-in. pans. Bake, uncovered at 400 degrees for 45 min. or until tender. Cool. Transfer to a large bowl; add peppers, onions, tomatoes, eggs and bacon. Toss gently. Combine remaining ingredients in a small bowl; mix well. pour over salad and stir gently. Cover and refrigerate at least 1 hour. Yield: 16-20 servings.
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