*  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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