4-1/2 pounds potatoes, peeled and cut into 3/4-in. chunks
1/4 cup olive oil
2 envelopes (.7 oz. each) Italian salad dressing mix
1 med. green pepper, chopped
1 med. sweet red pepper, chopped
1 bunch green onions, chopped
4 hard cooked eggs, chopped
5 bacon strips, cooked and crumbled
1-1/2 cups mayonnaise
1 tbs. vinegar
1 tbs. lemon juice
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic owder
2 large tomatoes, chopped
Instructions
In a large bowl, toss the potatoes with oil and dressing mixes.
Place in two greased 13-in. x 9-in. x 2-in. baking pans. Bake,
uncovered, at 400 degrees for 45 min. 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 an stir gently. Cover and refrigerate
for at least one hour.
Originally Submitted
3/26/2008
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