Baked Potato Salad
INGREDIENTS:
-----WALDINE VAN GEFFEN
-VGHC42A-----
4 1/2 lb Potatoes; peel, 3/4" chunks
1/4 c Olive or vegetable oil
2 Env Italian salad dressing,
-mix; .7oz ea
1 md Green pepper, chop
1 md Sweet red pepper, chop
1 bn Green onions, chop
2 lg Tomatoes, chop
4 Eggs; hard-cook, chop
5 sl Bacon; crisp, crumble
1 1/2 c Mayo
1 tb Vinegar
1 tb Lemon juice
2 ts Dried basil
1 ts Salt
1/2 ts Pepper
1/4 ts Garlic powder
-----WALDINE VAN GEFFEN
-VGHC42A-----
4 1/2 lb Potatoes; peel, 3/4" chunks
1/4 c Olive or vegetable oil
2 Env Italian salad dressing,
-mix; .7oz ea
1 md Green pepper, chop
1 md Sweet red pepper, chop
1 bn Green onions, chop
2 lg Tomatoes, chop
4 Eggs; hard-cook, chop
5 sl Bacon; crisp, crumble
1 1/2 c Mayo
1 tb Vinegar
1 tb Lemon juice
2 ts Dried basil
1 ts Salt
1/2 ts Pepper
1/4 ts Garlic powder
In a large bowl, toss the potatoes with oil and dressing mixes. Place in 2 greased 13x9 pans. 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. Combine remaining ingredients in small bowl; mix well. Pour over salad and stir gently. Cover and refrigerate for at least 1 hour.