64. LOUISIANA POTATO SALAD with BACON

yields 6-8 servings


2 lb. red potatoes, cooked and cubed
1/2 teaspoon paprika
8 slices bacon, cut into 1-inch pieces
2 celery stalks, thinly sliced
1 cup Italian dressing
1/2 teaspoon ground red pepper
1 medium onion, chopped

In large bowl, combine potatoes, dressing, paprika and pepper. Mix to coat; set aside. In skillet, cook bacon to desired crispness. Remove bacon and drain on paper towels. Drain all but 1 teaspoon of drippings from skillet. Add onion and celery to reserved drippings. Cook until crisp and tender, stirring constantly. Add bacon, onion and celery to potato mixture. Mix lightly. Serve warm.

Can be covered and refrigerated but let stand at room temperature before serving.


courtesy of: June Shimoda, Edgewater, New Jersey