Baked Potato Salad

• 4-1/2 pounds potatoes, peeled and cut into 3/4-inch chunks
• 1/4 cup olive oil
• 2 envelopes Italian salad dressing mix
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 1 bunch green onions, chopped
• 2 large tomatoes, chopped
• 4 hard-boiled large eggs, chopped
• 5 bacon strips, cooked and crumbled
• 1-1/2 cups mayonnaise
• 1 tablespoon white 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 potatoes with oil and dressing mixes. Place in two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 400u0b0 for 45 minutes or until tender. Cool. Transfer to a large bowl; add peppers, onions, tomatoes, eggs and bacon. Toss gently.
2. In a small bowl, combine the remaining ingredients. Pour over salad and stir gently. Cover and refrigerate for at least 1 hour.

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

Taken from www.tasteofhome.com/recipes/baked-potato-salad/ (may not work)