Louisiana Potato Salad

READY IN: 35mins
Recipe by Dancer

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.

Top Review by Scrapbook Lori

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!

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.

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