Potato Salad

Fourth of July landed on a Sunday this year (which by the way, was amazing because we had Monday off work too!). Instead of having church that evening we headed over to our worship leader’s house and hung out, barbecued, went swimming, played croquet, and sat around a fire. It was such a wonderful evening. I love being around all those amazing people. It’s just my favorite. 🙂 So, we did potluck status so I made deviled eggs and potato salad. I figured those were American type foods. The potato salad was a new recipe. It turned out very good–lots of flavors mixed in.

Ingredients

  • 4-1/2 pounds potatoes, peeled and cut into 3/4-inch chunks
  • 1/4 cup olive oil
  • 2 envelopes Italian salad dressing mix
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 bunch green onions, chopped
  • 2 large tomatoes, chopped
  • 4 hard-cooked eggs, chopped
  • 5 bacon strips, cooked and crumbled
  • 1-1/2 cups mayonnaise
  • 1 tablespoon white vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder

Directions

  • In a large bowl, toss the potatoes with oil and dressing mixes. Place in two greased 13-in. x 9-in. baking dishes. 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.
  • In a small bowl, combine the remaining ingredients. Pour over salad and stir gently. Cover and refrigerate for at least 1 hour. Yield: 16-20 servings.
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