Baked Potato Salad

Baked Potato Salad


4 1/2 lb. red potatoes, peeled and cut into 3/4 inch cubes
1/4 cup olive oil
2 envelopes dry Italian salad dressing mix

1 medium green pepper, chopped
1 medium red bell pepper, chopped
2 large tomatoes, chopped
4 hard cooked eggs, chopped
5 bacon strips, cooked and crumbled

1 1/2 cups mayonnaise
1 Tbsp. white vinegar
1 Tbsp. fresh lemon juice
2 tsp. dried basil
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder


In a large bowl, toss together red potatoes, olive oil, and Italian dressing mix to coat and place onto 2 – 13” x 9” pans. Bake, uncovered, at 400° for 45 minutes or until tender. Cool. Transfer to a large bowl. Add green pepper, bell pepper, tomatoes, eggs, and bacon and toss gently. In a separate bowl combine remaining ingredients (mayonnaise, white vinegar, lemon juice, dried basil, salt, pepper, and garlic powder). Pour mixture over salad and stir gently. Cover and refrigerate at least 1 hour.

Servings: 16-20

Note: I often do not add the tomato. This is so good you will be glad you made a whole batch!