*  Exported from  MasterCook  *
 
                             BAKED POTATO SALAD
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Salads                           Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----WALDINE VAN GEFFEN VGHC42A-----
    4 1/2  pounds        Potatoes; peel -- 3/4 chunks
      1/4  cup           Olive or vegetable oil
    2      Env           Italian salad dressing -- mix; .7oz ea
    1      medium        Green pepper -- chop
    1      medium        Sweet red pepper -- chop
    1      bn            Green onions -- chop
    2      large         Tomatoes -- chop
    4                    Eggs; hard-cook -- chop
    5      slices        Bacon; crisp -- crumble
    1 1/2  cups          Mayo
    1      tablespoon    Vinegar
    1      tablespoon    Lemon juice
    2      teaspoons     Dried basil
    1      teaspoon      Salt
      1/2  teaspoon      Pepper
      1/4  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.
 
 
 
 
 
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