[recipe*] Baked Potato Salad

[Guest guest]

This is a yummy potato salad that I like to make in

the winter time. In the summer it is too hot here to

bake the potatoes, but in winter it warms the house

so nicely. This salad goes great with leftover tofurky,

quorn roast, or field roast sandwiches.

 

Baked Potato Salad

 

2 lbs potatoes, scrubbed and cut into 3/4-inch chunks

2 Tbs olive oil

1 envelope Italian salad dressing mix

1/2 cup chopped green pepper

1/2 cup chopped sweet red pepper

3 scallions with greens, chopped

1 large tomato, chopped

2 hard-cooked eggs, chopped

3 strips veggie bacon, cooked and crumbled

1 cup mayonnaise

1 tsp vinegar

1 tsp lemon juice

1 tsp dried basil

1/2 tsp salt

1/4 tsp pepper

Garlic powder to taste

 

In a large bowl, toss the potatoes with the olive oil

and dressing mix. Place on one greased 13x9 inch

baking sheet. Bake, uncovered, at 400 degrees for

45 minutes or until tender. Cool. Transfer to a large

bowl; add peppers, onions, tomato, eggs and veggie

bacon crumbles. Toss gently. Combine remaining

ingredients in a small bowl; mix well. Pour over salad

and stir gently to combine. Cover and refrigerate for

at least one hour.

Yield: 8 to 10 servings

 

~ PT ~

 

Love is a canvas furnished by Nature

and embroidered by imagination.

~ Voltaire [Francois-Marie Arouet] (1694-1778)