Baked Potato Salad Recipe

Ingredients for Baked Potato Salad

• 3 lbs russet potatoes, scrubbed and quartered
• Olive Oil
• Italian Salad Dressing Mix
• Green Pepper
• Sweet Red Pepper
• Green Onion
• 1 1/2 cups chopped cherry tomatoes
• Hard Boiled Eggs
• 6 slices bacon, cooked and crumbled
• Mayonnaise
• Vinegar
• Lemon Juice
• Dried Basil
• Salt
• Pepper
• Garlic Powder

How to Make Baked Potato Salad

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss the quartered potatoes with olive oil and ranch seasoning mix until evenly coated.
3. Spread potatoes in two greased 13x9 inch baking pans.
4. Bake, uncovered, for 45-55 minutes, or until potatoes are tender and slightly browned.
5. Remove from oven and let cool completely.
6. While potatoes are cooling, prepare the remaining ingredients: hard-boil and chop the eggs; cook and crumble the bacon; chop the peppers, onions, and tomatoes.
7. Once potatoes are cool, transfer them to a large bowl.
8. Add the chopped bell peppers, red onion, cherry tomatoes, chopped hard-boiled eggs, and crumbled bacon; gently toss to combine.
9. In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
10. Pour the dressing over the potato mixture and stir gently to coat.
11. Cover and refrigerate for at least 1 hour (or longer, for best flavor) before serving.