Louisiana Potato Salad

Total Time
Prep 15 mins
Cook 20 mins

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.

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


  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.


Most Helpful

Found this recipe in my box when looking for a potato salad to take to a cookout tomorrow. It's a great variation from the traditional mustard salad. The only variances I made were to add 1 chopped onion in place of the 3 green onions, and added 4 hard boiled chopped eggs in place of the red or yellow pepper. It's a good dish for summer. Thanks!

Scrapbook Lori May 30, 2010

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