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