Baked Potato Salad Recipe #18580
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"
by yooper
2¾ hours | 2 hours prep
SERVES 16 -20
- 4 1/2 lbs potatoes, peeled and cut into 3/4 inch chunks
- 1/4 cup olive oil or 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
- 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.
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5 stars