Ingredients
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4 1/2 lbs potatoes, peeled and cut into 3/4 inch chunks
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1/4 cup olive oil or 1/4 cup vegetable oil
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1 medium green pepper, chopped
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1 medium sweet red pepper, chopped
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1 small onion, chopped
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2 large tomatoes, chopped
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4 hard-boiled eggs
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5 slices bacon, cooked and crumbled
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1 1/2 cups mayonnaise
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1 tablespoon vinegar
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1 tablespoon lemon juice
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2 teaspoons dried basil
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1 teaspoon salt
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1/2 teaspoon pepper
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1/4 teaspoon garlic powder
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1 bunch green onion, chopped
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2 envelopes Italian salad dressing mix
Instructions
- 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.