Guest guest Posted October 14, 2003 Report Share Posted October 14, 2003 This is so good. I found a similar recipe to this one in a potluck cookbook section, but it was way huge and it also included real bacon. I just loved the idea of seasoning and baking the potato chunks, but didn't want to peel the taters like they suggested; don't people know there is so much more flavor in the skins? Such a waste to peel it off! Anyway, this is the version I came up with and it is so yummy. I actually fixed double the taters and we had them for a dinner side the night before, then the next day I used the leftover baked bits in this salad. 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 14, 2003 Report Share Posted October 14, 2003 This loks wonderful. I'd like to try it with those salty veggie bits that taste like bacon (vaguely). Donni - ~ PT ~ Tuesday, October 14, 2003 9:17 AM [recipe] Baked Potato Salad This is so good. I found a similar recipe to this one in a potluck cookbook section, but it was way huge and it also included real bacon. I just loved the idea of seasoning and baking the potato chunks, but didn't want to peel the taters like they suggested; don't people know there is so much more flavor in the skins? Such a waste to peel it off! Anyway, this is the version I came up with and it is so yummy. I actually fixed double the taters and we had them for a dinner side the night before, then the next day I used the leftover baked bits in this salad. 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 14, 2003 Report Share Posted October 14, 2003 Oh yeah, those would work. The brand I have is called Bacos. I love to sprinkle them in my salads. ~ PT ~ A fool judges people by the presents they give him. ~ Chinese proverb ~~*~~*~~*~~*~~*~~~~~~> , Donni Irschick < dragonflywings@s...> wrote: > This loks wonderful. I'd like to try it with those salty veggie bits that taste like bacon (vaguely). > > Donni Quote Link to comment Share on other sites More sharing options...
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