Recipe - Baked Potato Salad

WALDINE VAN GEFFEN
VGHC42A
4 One half pound Potatoes; peel, 3/4" chunks
One fourth cup 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; hardcook, chop
5 sl Bacon; crisp, crumble
1 One half cup Mayo
1 tablespoon Vinegar
1 tablespoon Lemon juice
2 teaspoon Dried basil
1 teaspoon Salt
One half teaspoon Pepper
One fourth teaspoon 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.

Source: Taste of Home.

Posted to MCRecipe Digest V1 #643 by Nancy Berry nlberry@prodigy.net on
Jun 11, 1997