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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 16 |
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I was tired of the ordinary potato salads served so often in summer, so I came up with this hearty flavorful variation. My family has enjoyed it now for several years, and I'm asked to make it whenever there's a get-together or cookout. I'm sure you'll like it as much as we do. -Barbara O'Kane, Greenwood Lake, New York Ingredients:
4-1/2 pounds potatoes, peeled and cut into 3/4-inch chunks |
1/4 cup olive oil |
2 envelopes 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, chopped |
5 bacon strips, cooked and crumbled |
1-1/2 cups mayonnaise |
1 tablespoon white vinegar |
1 tablespoon lemon juice |
2 teaspoons dried basil |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon garlic powder |
Directions:
1. 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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