Regional American Recipes
Cajun and Creole Recipes
Louisiana Potato Salad
5 medium-size red potatoes, cooked in skins until tender
6 to 8 slices cooked bacon
3 tablespoons bacon grease (hot)
1 small onion, diced
1/2 cup chopped celery with leaves
1 cup mayonnaise
1/4 cup mustard
1/2 cup chopped pickles (sweet or dill)
1/2 pimento
1 tablespoon Louisiana hot sauce or Tabasco sauce
Salt and pepper
Mix potatoes, celery, onion, pickles and pimento in a bowl. Crumble bacon
in and mix. Add mayonnaise and mustard; you may want to add more or less, depending
on taste. Salt and pepper to taste. Add hot bacon grease. This can be served
hot or cold.
Serves 8.
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© Copyright 1999-2009 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.