Louisiana potato salad


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

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 tablespoon 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. 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. Serves 6 to 8.

Salt Lake City Deseret News, 2002

Thanks for the recipe. Sounds good! But then, anything with bacon in it sounds great!

Love your vegetable by-line. Think we should all add to it, you know, all those wonderful ways to eat (and enjoy) our veggies!

Is it OK if I go 1st…How about FRENCH FRIED MUSHROOMS? Mushrooms have almost zero calories as they’re mostly water and they really are good for you.

2nd…EGGPLANT PARMESAN. What could be healthier than that cute Barney-like veggie?

Anyone else???