| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Italian | Salads, Vegetables, Taste of ho | 16 | Servings |
INGREDIENTS
| —–WALDINE VAN GEFFEN VGHC42A—– | ||
| 4 1/2 | lb | Potatoes; peel, 3/4" chunks |
| 1/4 | c | Olive or vegetable oil |
| 2 | Env Italian salad dressing, mix; .7oz ea | |
| 1 | md | Green pepper, chop |
| 1 | md | Sweet red pepper, chop |
| 1 | bn | Green onions, chop |
| 2 | lg | Tomatoes, chop |
| 4 | Eggs; hard-cook, chop | |
| 5 | sl | Bacon; crisp, crumble |
| 1 1/2 | c | Mayo |
| 1 | tb | Vinegar |
| 1 | tb | Lemon juice |
| 2 | ts | Dried basil |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/4 | ts | Garlic powder |
INSTRUCTIONS
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. Source: Taste of Home. Posted to MC-Recipe Digest V1 #643 by Nancy Berry <nlberry@prodigy.net> on Jun 11, 1997
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