Baked Potato Salad
Ingredients:
2 envelopes Italian salad dressing mix
1 medium green pepper chopped
1 medium sweet red pepper chopped
1 bunch green onions chopped
2 large tomatoes chopped
4 hard-cooked eggs chopped
5 bacon strips cooked and crumbled
1 -1/2 cups mayonnaise
1 tablespoon white vinegar
1 tablespoon lemon juice
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
Serves: 16-20
Source: Taste of Home August/September
1995Ingredients:
4 -1/2 pounds potatoes peeled and cut
into 3/4-inch chunks
1/4 cup olive oil 2 envelopes Italian salad dressing mix
1 medium green pepper chopped
1 medium sweet red pepper chopped
1 bunch green onions chopped
2 large tomatoes chopped
4 hard-cooked eggs chopped
5 bacon strips cooked and crumbled
1 -1/2 cups mayonnaise
1 tablespoon white vinegar
1 tablespoon lemon juice
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
Instructions:
In a large bowl, toss the potatoes
with oil and dressing mixes. Place in two greased 13-in. x 9-in. baking dishes.
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.
In a small bowl, combine the remaining
ingredients. Pour over salad and stir gently. Cover and refrigerate for at
least 1 hour.
Yield: 16-20 servings.
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