Serves: 16
Total Calories: 231
In a large bowl, toss the potatoes with oil and dressing mixes. Place in two greased 13-in. x 9-in. x 2-in. baking pans. Bake, uncovered, at 400° for 45 minutes or until tender. Cool. Transfer to a large bowl add peppers, onions, tomatoes, eggs and bacon. Toss gently. Combine remaining ingredients in a small bowl mix well. Pour over salad and stir gently. Cover and refrigerate for at least 1 hour.
© Copyright Reiman Publications, 1993-1997
This Baked Potato Salad recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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