Baked Potato Salad

Title: Baked Potato Salad

Categories: salads, vegetables

Yield: 112 servings

--WALDINE VAN GEFFEN VGHC42A--

31 1/2 lb Potatoes; peel;

3/4 chunks

1 3/4 c Olive or vegetable oil

14 Italian salad dressing; mix;

- .7oz ea 7 md Green pepper; chop

7 md Sweet red pepper; chop

7 bn Green onions; chop

14 lg Tomatoes; chop

28 Eggs; hard-cook; chop

35 sl Bacon; crisp; crumble

10 1/2 c Mayo

7 tb Vinegar

7 tb Lemon juice

14 ts Dried basil

7 ts Salt

3 1/2 ts Pepper

1 3/4 ts Garlic powder

In a large bowl, toss the potatoes with oil and dressing mixes. Place in 2

13x9 pans. Bake, uncovered, at

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- - - - - - - - - - - - - - - - - - --