This Baked Potato Salad is the best potato salad I have ever tasted. The potatoes are baked with oil and Italian salad dressing mix instead of boiled.
The combination of mayo and lemon juice in the dressing is perfect.
The potatoes smelled so good while roasting in the oven I wasn’t sure they would make it all the way into a salad, but I sure am glad they did!
I don’t think I will ever make regular potato salad again! This is definitely a KEEPER!
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Baked Potato Salad
Ingredients
- 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 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
Instructions
- In a large bowl, toss the potatoes with oil and dressing mixes. Place into 2 ungreased 13x9x2 inch baking pans. Bake, uncovered at 400 for 45 minutes or until tender. Cool.
- Transfer to a large bowl, add the peppers, onions, tomatoes, eggs and bacon. Toss gently.
- Combine the remaining ingredients in a small bowl. Mix well. Pour over the salad and mix gently.
- Cover and refrigerate for at least 1 hour.
Enjoy!
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Recipe based on one by yooper
Photo by Calee