Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
4-1/2 pounds Potatoes; peel -- 3/4" chunks
1/4 cup Olive or vegetable oil
2 Env Italian salad dressing -- mix; .7oz ea
1 medium Green pepper -- chop
1 medium Sweet red pepper -- chop
1 bn Green onions -- chop
2 large Tomatoes -- chop
4 Eggs; hard-cook -- chop
5 slices Bacon; crisp -- crumble
1-1/2 cups Mayo
1 tablespoon Vinegar
1 tablespoon Lemon juice
2 teaspoons Dried basil
1 teaspoon Salt
1/2 teaspoon Pepper
1/4 teaspoon Garlic powder
In a large bowl, toss the potatoes with oil and dressing mixes. Place
in 2 greased 13x9 pans. 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. Combine remaining ingredients in small bowl;
mix well. Pour over salad and stir gently. Cover and refrigerate for
at least 1 hour.
