Baked Potato Salad Recipe
I was tired of the ordinary potato salads served so often in summer, 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. I'm sure you'll like it as much as we do. -Barbara O'Kane, Greenwood Lake, New York
This recipe is:
Contest Winning
* 16-20 Servings
* Prep: 20 min. + chilling
* Bake: 45 min. + cooling
Ingredients
* 4-1/2 pounds potatoes, peeled and cut into 3/4-inch chunks
* 1/4 cup olive oil
* 2 envelopes 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 bacon strips, cooked and crumbled
* 1-1/2 cups mayonnaise
* 1 tablespoon white vinegar
* 1 tablespoon lemon juice
* 2 teaspoons dried basil
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1/4 teaspoon garlic powder
Directions
* In a large bowl, toss the potatoes with oil and dressing mixes. Place in two greased 13-in. x 9-in. baking dishes. 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.
* In a small bowl, combine the remaining ingredients. Pour over salad and stir gently. Cover and refrigerate for at least 1 hour. Yield: 16-20 servings.
Nutrition Facts: 1 serving (3/4 cup) equals 239 calories, 18 g fat (3 g saturated fat), 50 mg cholesterol, 384 mg sodium, 17 g carbohydrate, 2 g fiber, 3 g protein.
Baked Potato Salad published in Taste of Home August/September 1995, p27
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
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