Title: Baked potato salad
 Categories: Salads, Vegetables, Taste of ho
      Yield: 16 Servings
 
           -----WALDINE VAN GEFFEN
           -VGHC42A-----
  4 1/2 lb Potatoes; peel, 3/4" chunks
    1/4 c  Olive or vegetable oil
      2    Env Italian salad dressing,
           -mix; .7oz ea
      1 md Green pepper, chop
      1 md Sweet red pepper, chop
      1 bn Green onions, chop
      2 lg Tomatoes, chop
      4    Eggs; hard-cook, chop
      5 sl Bacon; crisp, crumble
  1 1/2 c  Mayo
      1 tb Vinegar
      1 tb Lemon juice
      2 ts Dried basil
      1 ts Salt
    1/2 ts Pepper
    1/4 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.