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Baked Potato Salad |
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Serves: 16
Print this Recipe
I was tired of serving the same old ordinary potato salad, so I came up with this hearty flavorful variation. My family has enjoyed it now for several years, and I'm asked to make it whenever there's a get-together or cookout.
Barbara O' Kane
Greenwood Lake, New York
4-1/2 pounds potatoes, peeled and cut into 3/4-inch chunks
1/4 cup olive oil or vegetable oil
2 envelopes dry Italian salad dressing mix
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 bunch green onions, chopped
2 large tomatoes, chopped
4 hard-cooked eggs, chopped
5 strips 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
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In a large bowl, toss the potatoes with oil and dressing mixes. Place in two greased 13-in. x 9-in. x 2-in. 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 stir gently. Cover and refrigerate for at least 1 hour.
© Copyright Reiman Publications, 1993-1997
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