Ingredients
-
4 1/2
-
1/4
-
2
-
1
-
1
-
1
-
1
-
2
-
4
-
5
-
-
-
-
-
Directions
Baked Potato Salad,A unique potato salad! Potatoes are baked with oil and Italian salad dressing mix instead of boiled. I usually omit the tomato because I find it gets mealy and doesn’t hold up. From “Taste of Home”,I really enjoyed this potato salad. The only thing I did differently was to omit the vinegar. I found the addition of the lemon juice gave enough tartness, and I really felt like I was enjoying a baked potato!
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Steps
|
1
Done
|
In a Large Bowl, Toss the Postatoes With Oil and Dressing Mixes. |
|
2
Done
|
Place Into 2 Ungreased 13x9x2 Inch Baking Pans. |
|
3
Done
|
Bake, Uncovered at 400 For 45 Minutes or Until Tender. |
|
4
Done
|
Cool. |
|
5
Done
|
Transfer to a Large Bowl, Add Peppers, Onions, Tomatoes, Eggs and Bacon. |
|
6
Done
|
Toss Gently. |
|
7
Done
|
Combine Remaining Ingredients in a Small Bowl. |
|
8
Done
|
Mix Well. |
|
9
Done
|
Pour Over Salad and Mix Gently. |
|
10
Done
|
Cover and Refrigerate For at Least 1 Hour. |
