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Baked Potato Salad

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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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