BAKED POTATO SALAD

Baked Potato Salad image

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. From "Taste of Home"

Provided by yooper

Categories Potato

Time 2h45m

Yield 16-20 serving(s)

Number Of Ingredients 17

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

Steps:

In a large bowl, toss the postatoes with oil and dressing mixes.
Place into 2 ungreased 13x9x2 inch baking 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 a small bowl.
Mix well.
Pour over salad and mix gently.
Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 170.4, Fat 5.9, SaturatedFat 1.3, Cholesterol 48.2, Sodium 194.8, Carbohydrate 25.2, Fiber 3.7, Sugar 2.5, Protein 5

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