Baked Potato Salad
| Yield: | 16 Servings |
| Categories: | Salads, Vegetables |
| WALDINE VAN GEFFEN VGHC42A | ||
| 4 1/2 | lb | Potatoes; peel, 3/4" chunks |
| 1/4 | c | Olive or vegetable oil |
| 2 | Env Italian salad dressing, mix; .7oz ea | |
| 1 | md | Green pepper, chop |
| 1 | md | Sweet red pepper, chop |
| 1 | bn | Green onions, chop |
| 2 | lg | Tomatoes, chop |
| 4 | Eggs; hard-cook, chop | |
| 5 | sl | Bacon; crisp, crumble |
| 1 1/2 | c | Mayo |
| 1 | tb | Vinegar |
| 1 | tb | Lemon juice |
| 2 | ts | Dried basil |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/4 | ts | Garlic powder |
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