---------- Recipe via Meal-Master (tm) v8.x [from Now You're Cooking!]
 
       Title: Baked Potato Salad
  Categories: salads, vegetables
       Yield: 112 servings
 
 -------------------------WALDINE VAN GEFFEN VGHC42A-------------------------
  31 1/2 lb Potatoes; peel; 3/4 chunks
   1 3/4 c  Olive or vegetable oil
      14    Italian salad dressing; mix;
            - .7oz ea
       7 md Green pepper; chop
       7 md Sweet red pepper; chop
       7 bn Green onions; chop
      14 lg Tomatoes; chop
      28    Eggs; hard-cook; chop
      35 sl Bacon; crisp; crumble
  10 1/2 c  Mayo
       7 tb Vinegar
       7 tb Lemon juice
      14 ts Dried basil
       7 ts Salt
   3 1/2 ts Pepper
   1 3/4 ts Garlic powder
 
   In a large bowl, toss the potatoes with oil and dressing mixes. Place in 2
   greased 13x9 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 small bowl; mix well.
   Pour over salad and stir gently. Cover and refrigerate for at least 1
   hour.
 
   Source: Taste of Home.
 
 
 
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