Baked Potato Salad

• 4 1/2 lbs potatoes, peeled and cut into 3/4 inch chunks
• 1/4 cup olive oil or 1/4 cup vegetable oil
• 2 envelopes Italian salad dressing mix
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 1 bunch green onion, chopped
• 1 small onion, chopped
• 2 large tomatoes, chopped
• 4 hard-boiled eggs
• 5 slices bacon, cooked and crumbled
• 1 1/2 cups mayonnaise
• 1 tablespoon vinegar
• 1 tablespoon lemon juice
• 2 teaspoons dried basil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder

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.

potatoes, olive oil, italian salad dressing, green pepper, sweet red pepper, green onion, onion, tomatoes, eggs, bacon, mayonnaise, vinegar, lemon juice, basil, salt, pepper, garlic

Taken from www.food.com/recipe/baked-potato-salad-18580 (may not work)