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INGREDIENTS

2 Env Italian salad dressing,
2 ts Dried basil
1 md Sweet red pepper, chop
4 Eggs; hard-cook, chop
4 1/2 lb Potatoes; peel, 3/4" chunks
1 bn Green onions, chop
2 lg Tomatoes, chop
1 1/2 c Mayo
1 tb Vinegar
1 tb Lemon juice
WALDINE VAN GEFFEN
1/4 c Olive or vegetable oil
5 sl Bacon; crisp, crumble
1 ts Salt
1/2 ts Pepper
1/4 ts Garlic powder
1 md Green pepper, chop

Servings

INSTRUCTIONS

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. Source: Taste of Home. Posted to MC-Recipe Digest V1 #643 by Nancy Berry on Jun 11, 1997

NOTES

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Nutrition

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Serving Size: 1 Serving (154g)
Recipe Makes: 16 Servings

Calories: 102
Calories from Fat: 81 (79%)

Amt Per Serving		% DV

	Total Fat 9g	12 %
	Saturated Fat 1.3g	7 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 4.1g
Cholesterol 5.7mg		2 %
Sodium 156.9mg		5 %
Potassium 13mg		0 %
Total Carbohydrate 5.8g		2 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 5.6g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 102

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