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Category: Potato Salads
Prep Time: Cook Time: Total Time:
2 lbs red potatoes, cubed and cooked
1 cup zesty Italian dressing
1/2 tsp paprika
1/2 tsp ground red pepper
8 slices thick cut bacon, cut into 1-inch pieces
3 green onions, chopped
2 celery stalks, thinly sliced
1 red or yellow pepper, chopped
1/2 cup sweet chunky pickle relish
Mix potatoes, dressing and seasonings in a large bowl, set aside.
Cook bacon in skillet on medium heat to desired crispness. Remove bacon from skillet; reserve 1 tbsp drippings in skillet. Drain bacon on paper towels.
Add onions, pepper and celery to drippings in skillet; cook and stir until crisp-tender. Add to potato mixture with crumbled bacon; mix lightly. Serves 6 to 8
Note: This is best when served warm, but also tastes great at room temperature. Try making it the day before the party; cover and refrigerate. Let stand for 1 hour at room temperature before serving.
LOUISIANA POTATO SALAD
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Category: Potato Salads
Prep Time: Cook Time: Total Time:
2 lbs red potatoes, cubed and cooked
1 cup zesty Italian dressing
1/2 tsp paprika
1/2 tsp ground red pepper
8 slices thick cut bacon, cut into 1-inch pieces
3 green onions, chopped
2 celery stalks, thinly sliced
1 red or yellow pepper, chopped
1/2 cup sweet chunky pickle relish
Mix potatoes, dressing and seasonings in a large bowl, set aside.
Cook bacon in skillet on medium heat to desired crispness. Remove bacon from skillet; reserve 1 tbsp drippings in skillet. Drain bacon on paper towels.
Add onions, pepper and celery to drippings in skillet; cook and stir until crisp-tender. Add to potato mixture with crumbled bacon; mix lightly. Serves 6 to 8
Note: This is best when served warm, but also tastes great at room temperature. Try making it the day before the party; cover and refrigerate. Let stand for 1 hour at room temperature before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.