Roasted Potato Salad

My friend Debbi gave me this recipe about 15 years ago, and at the time I saw it as a special event side dish, too difficult and time consuming to bother with unless we had out of town guests. Now when I look at it, I just see the best potato salad recipe ever created! I would love to hear what you think of it.

Roasted Potato Salad

4.5 lbs potatoes, peeled and cut

1/4 c oil

2 envelopes Good Seasons Italian dressing

1 red pepper

1 green pepper

1/4 c chopped onion

2 large tomatoes, chopped

4 hard boiled eggs, chopped

5 bacon strips, cooked

1.5 c mayo

mustard to taste

1 T. vinegar

3/4 c sour cream

salt, pepper

garlic

basil

Toss potatoes with oil and seasoning and place potatoes onto two baking pans, bake uncovered 35-40 minutes at 400 degrees. In a bowl combine all dry ingredients and pour over cooled potatoes. Combine all wet ingredients and pour over potatoes and stir to incorporate. Refrigerate 1 hour. Serves 12.