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Ingredients Jump to Instructions ↓

  1. 4-1/2 pounds potatoes, peeled and cut into 3/4-inch chunks

  2. 1/4 cup olive oil

  3. 2 envelopes Italian salad dressing mix

  4. 1 medium green pepper, chopped

  5. 1 medium sweet red pepper, chopped

  6. 1 bunch green onions, chopped

  7. 2 large tomatoes, chopped

  8. 4 hard-cooked eggs, chopped

  9. 5 bacon strips, cooked and crumbled

  10. 1-1/2 cups mayonnaise

  11. 1 tablespoon white vinegar

  12. 1 tablespoon lemon juice

  13. 2 teaspoons dried basil

  14. 1 teaspoon salt

  15. 1/2 teaspoon pepper

  16. 1/4 teaspoon garlic powder

Instructions Jump to Ingredients ↑

  1. Baked Potato Salad Recipe photo by Taste of Home 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. Yield: 16-20 servings.

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