Louisiana Potato Salad

Yield: 6 to 8 servings

Ingredients

• 2 pounds red potatoes, cubed and cooked
• 1 cup zesty Italian dressing
• 1/2 teaspoon paprika
• 1/2 teaspoon 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

Instructions

1. Mix potatoes, dressing and seasonings in a large bowl, set aside.
2. Cook bacon in skillet on medium heat to desired crispness. Remove bacon from skillet; reserve 1 tablespoon drippings in skillet. Drain bacon on paper towels.
3. Add onions, pepper and celery to drippings in skillet; cook and stir until crisp-tender.
4. Add to potato mixture with crumbled bacon; mix lightly.

Notes

Louisiana Potato Salad 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.

Attribution

Emeril Lagasse