Baked Potato Salad

This is my favorite recipe for potato salad, I love the slightly different twist on a traditional picnic favorite.

Baked Potato Salad
5 lbs. red potatoes, scrubbed and cubed
1/4 cup olive oil
2 (.7 oz.) envelopes dry Italian salad dressing mix
4 hard cooked eggs, shelled and chopped
1/2 lb. bacon cooked and crumbled
1 1/2 cups light mayonnaise
1 TBSP. vinegar
1 TBSP. lemon juice
1 tsp salt
1/4 tsp. garlic powder
1 TBSP minced dried onion

Toss potatoes with oil and dressing mix. Place into a large greased roaster pan or into two greased 13x9 pans. Bake @ 400* F, uncovered, for 45 minutes, stirring the potatoes once during baking, until potatoes are tender. Cool potatoes completely. Transfer potatoes to a large bowl. Add the eggs and bacon and mix well. Combine the remaining ingredients in a small bowl and mix well. Pour over potato mixture and stir gently to coat. Cover and chill at least 1 hour.
Makes about 12-14 servings.