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Baked Potato Salad

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Ingredients

Adjust Servings:
4 1/2 lbs potatoes, peeled and cut into 3/4 inch chunks
1/4 cup olive oil or 1/4 cup vegetable oil
2 envelopes italian salad dressing mix
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 bunch green onion, chopped
1 small onion, chopped
2 large tomatoes, chopped
4 hard-boiled eggs
5 slices bacon, cooked and crumbled
1 1/2 cups mayonnaise
1 tablespoon vinegar
1 tablespoon lemon juice
2 teaspoons dried basil
1 teaspoon salt

Nutritional information

170.4
Calories
53 g
Calories From Fat
5.9 g
Total Fat
1.3 g
Saturated Fat
48.2 mg
Cholesterol
194.8 mg
Sodium
25.2 g
Carbs
3.7 g
Dietary Fiber
2.5 g
Sugars
5 g
Protein
158g
Serving Size

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Baked Potato Salad

Features:
    Cuisine:

    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!

    • 185 min
    • Serves 16
    • Easy

    Ingredients

    Directions

    Share

    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.

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    Guadalupe Reed

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