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Baked Potato Salad


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  • 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



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.

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