Recipe: Baked Potato Salad

Baked Potato Salad

Since my husband had been away camping for three days, I thought it would be fun to welcome him home with a nice dinner- something fresh since he'd been eating a lot of prepackaged foods.  I made him his favorite salad and grilled chicken.   The baked potato salad takes quite a bit of prep time, but it is so worth the effort.  I got the recipe from Taste of Home ten years ago, and it continues to be a favorite with us and those we share it with. If you have a garden, this recipe will be a great way to use up some of your fresh produce. (I used fresh basil and chives from our garden.)  If you are going to a barbeque, this is also an awesome dish to share with others.  They will love it.  Enjoy!

       Baked Potato Salad

4 ½ lbs. unpeeled red potatoes, chopped into ¾ inch pieces

¼ cup olive oil

2 envelopes (.7 oz ea.) Italian salad dressing mix

1 med green pepper, chopped

1 med yellow pepper, chopped

1 bunch green onions, chopped

2 large tomatoes, chopped 

4 hard boiled eggs, chopped

3 oz real bacon bits

1 ½ cups mayonnaise

1 tbsp vinegar

½ tsp pepper

1 tbsp lemon juice

¼ tsp garlic

2 tsp dried basil (or 2 tbsp fresh basi, minced)

In a large bowl, toss potatoes with oil & dressing mixes.  Place in 2 greased 9x13 pans and bake uncovered @ 400° for 45 min or until tender.  Cool.  Transfer to a large bowl & add peppers, onions, tomatoes, eggs, & bacon.  Toss.  Combine remaining ingredients in a small bowl, mix well.  Pour over salad and stir.  Cover & refrigerate at least 1 hour.  Garnish with fresh chopped chives if desired.  Serves 16-20.