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Louisiana Potato Salad 2



  • 5 medium-size red potatoes, cooked in skins until tender
  • 6 to 8 slices cooked bacon
  • 3 tablespoons bacon grease (hot)
  • 1 small onion, diced
  • 1/2 cup chopped celery with leaves
  • 1 cup mayonnaise
  • 1/4 cup mustard
  • 1/2 cup chopped pickles (sweet or dill)
  • 1/2 pimento
  • 1 tablespoon Louisiana hot sauce or Tabasco sauce
  • Salt and pepper


  1. Mix potatoes, celery, onion, pickles and pimento in a bowl.
  2. Crumble bacon in and mix.
  3. Add mayonnaise and mustard; you may want to add more or less, depending on taste.
  4. Salt and pepper to taste.
  5. Add hot bacon grease.

Yield: 8 servings

This can be served hot or cold.


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