Baked Potato Salad

• 4-1/2 lb. potatoes, peeled and cut in 3/4-inch chunks
• 1/4 cup olive
• vegetable oil
• 2 env. (7 oz. each) Italian salad dressing mix
• 1 md. green pepper, chopped
• 1 md. sweet red pepper, chopped
• 1 bunch green onions, chopped
• 2 lg. tomatoes, chopped
• 4 eggs, hard-boiled and chopped
• 5 slices bacon, crisped and crumbled
• 1-1/2 cup mayonnaise
• 1 tbsp. vinegar
• 1 tbsp. lemon juice
• 2 tsp. dried basil
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. garlic powder

1. In a large bowl, toss the potatoes with oil and dressing mixes.
2. Place in 2 greased 13x9-inch pans.
3. Bake, uncovered, at 400F for 45 minutes or untiltender.
4. Cool.
5. Transfer to a large bowl; add peppers, onions, tomatoes, eggs and bacon.
6. Toss gently.
7. Combine remaining ingredients in small bowl; mix well.
8. Pour over salad and stir gently.
9. Cover and refrigerate for at least 1 hour.

potatoes, olive, vegetable oil, env, green pepper, sweet red pepper, green onions, tomatoes, eggs, bacon, mayonnaise, vinegar, lemon juice, basil, salt, pepper, garlic powder

Taken from www.foodgeeks.com/recipes/2936 (may not work)