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Prep Time: 120 Minutes Cook Time: 45 Minutes |
Ready In: 165 Minutes Servings: 20 |
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A unique potato salad! Potatoes are baked with oil and Italian salad dressing mix instead of boiled. I usually omit the tomato because I find it gets mealy and doesn't hold up. Ingredients:
4 1/2 lbs potatoes, peeled and cut into 3/4 inch chunks |
1/4 cup olive oil or 1/4 cup vegetable oil |
2 envelopes italian salad dressing mix |
1 medium green pepper, chopped |
1 medium sweet red pepper, chopped |
1 bunch green onion, chopped |
1 small onion, chopped |
2 large tomatoes, chopped |
4 hard-boiled eggs |
5 slices bacon, cooked and crumbled |
1 1/2 cups mayonnaise |
1 tablespoon 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 postatoes with oil and dressing mixes.
2. Place into 2 ungreased 13x9x2 inch baking pans.
3. Bake, uncovered at 400 for 45 minutes or until tender.
4. Cool.
5. Transfer to a large bowl, add peppers, onions, tomatoes, eggs and bacon.
6. Toss gently.
7. Combine remaining ingredients in a small bowl.
8. Mix well.
9. Pour over salad and mix gently.
10. Cover and refrigerate for at least 1 hour.
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