Ingredients
| 4-1/2 lb. | potatoes, peeled and cut in 3/4-inch chunks | | 1/4 cup | olive or | | 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 |
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Instructions
In a large bowl, toss the potatoes with oil and dressing mixes. Place in 2 greased 13x9-inch pans. Bake, uncovered, at 400°F for 45 minutes or untiltender. 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.
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