Roasted Potato Salad with Tangy Dressing
This roasted potato salad features tender, golden-brown potatoes tossed with a medley of fresh veggies, hard-boiled eggs, and crispy bacon, all coated in a tangy, creamy dressing for a flavorful and satisfying side dish.
Instructions
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1
Preheat the oven to 400°F. In a large bowl, toss the potato chunks with the olive oil and Italian salad dressing mix until well coated. Spread the potatoes in a single layer on two greased 13x9-inch baking dishes. Bake for 45 minutes, or until the potatoes are tender and golden-brown, stirring halfway through.
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2
Once the potatoes have cooled, transfer them to a large bowl. Add the chopped green pepper, red pepper, green onions, tomatoes, hard-boiled eggs, and crumbled bacon. Toss gently to combine.
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3
In a small bowl, whisk together the mayonnaise, white vinegar, lemon juice, dried basil, salt, pepper, and garlic powder. Pour the dressing over the potato salad and stir gently to coat. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Nutrition Information
Per serving (based on 8 servings)
Nutrition information is automatically calculated and should be considered an estimate.
