Baked Potato Salad

Great for summer meals with a big family!

• Ready In: 45 mins
• Serves: 16-20

Ingredients

• 4 1⁄2 lbs potatoes, peeled and cut into 3/4-inch chunks
• 1⁄4 cup olive oil
• 2 (2/3ounce) envelopes  Italian salad dressing mix
• 1  medium green pepper, chopped
• 1  medium  sweet red pepper, chopped
• 1  bunch green onion, chopped
• 2  large tomatoes, chopped
• 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 potatoes with oil and dressing mixes. Place in two greased 13-in.x2-in. baking pans. Bake, uncovered, at 400 degrees for 45 minute or until tender. Cool.
2. 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 and stir gently. Cover a refrigerate for at least 1 hour.