Baked Potato Salad

---------- Recipe via Meal-Master (tm) v8.x [from Now You're Cooking!]

Title: Baked Potato Salad
Categories: salads, vegetables
Yield: 112 servings

-------------------------WALDINE VAN GEFFEN VGHC42A-------------------------
31 1/2 lb Potatoes; peel; 3/4" chunks
1 3/4 c Olive or vegetable oil
14 Italian salad dressing; mix;
- .7oz ea
7 md Green pepper; chop
7 md Sweet red pepper; chop
7 bn Green onions; chop
14 lg Tomatoes; chop
28 Eggs; hard-cook; chop
35 sl Bacon; crisp; crumble
10 1/2 c Mayo
7 tb Vinegar
7 tb Lemon juice
14 ts Dried basil
7 ts Salt
3 1/2 ts Pepper
1 3/4 ts Garlic powder

In a large bowl, toss the potatoes with oil and dressing mixes. Place in 2
greased 13x9 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 small bowl; mix well.
Pour over salad and stir gently. Cover and refrigerate for at least 1
hour.

Source: Taste of Home.



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