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"

• Ready In: 2 hrs 45 mins
• Serves: 16-20

Ingredients

• 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
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon garlic powder

Directions

1. In a large bowl, toss the postatoes with oil and dressing mixes.
2. Place into 2 ungreased 13x9x2 inch baking pans.
3. Bake, uncovered at 400 for 45 minutes or until tender.
4. Cool.
5. Transfer to a large bowl, add peppers, onions, tomatoes, eggs and bacon.
6. Toss gently.
7. Combine remaining ingredients in a small bowl.
8. Mix well.
9. Pour over salad and mix gently.
10. Cover and refrigerate for at least 1 hour.