Louisiana Potato Salad

“This 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.”
READY IN:
35mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 2 lbs red potatoes, cubed and cooked
  • 1 cup zesty Italian dressing
  • 12 teaspoon paprika
  • 12 teaspoon ground red pepper
  • 8 slices of thick cut bacon, cut into 1 inch pieces
  • 3 green onions, chopped
  • 2 stalks celery, thinly sliced
  • 1 red peppers or 1 yellow pepper, chopped

Directions

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

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