Baked Potato Salad

By á-3646

Ingredients

• 4 1/2 pounds, peeled and cut into chunks
• 1/4 cup olive oil
• 2 envelopes (.7 oz each) italian salad dressing mix
• 1 medium green pepper, chopped
• 1 bunch green onion, chopped
• 4 hard boiled eggs, chopped
• 5 bacon strips, cooked and crumbled
• 1 1/2 cup mayo
• 1 tbsp lemon juice
• 2 tsp dried basil
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp garlic

Preparation

Step 1

In large bowl, toss potatoes with oil and dressing mixes. Place in two greased 13x9 baking dishes. Bake uncovered, at 400* for 45 minutes or until tender. Cool.

Transfer to a large bowl. Add peppers, onions, 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.