Baked Potato Salad - cooking recipe

Ingredients

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

Preparation

In a large bowl, toss the postatoes with oil and dressing mixes.
Place into 2 ungreased 13x9x2 inch baking 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 a small bowl.
Mix well.
Pour over salad and mix gently.
Cover and refrigerate for at least 1 hour.