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Editors' Pick

Baked Potato Salad

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“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:
2hrs 45mins
SERVES:
16-20
UNITS:
US

Ingredients Nutrition

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.

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