Baked Potato Salad Recipe

Name: Baked Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

1371

kcal

Calories

135

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Baked Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baked Potato Salad

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