Guest guest Posted April 9, 2002 Report Share Posted April 9, 2002 Louisiana-Style Potato Salad 2 pounds small new potatoes, sliced 1/4 inch thick 5 slices turkey or beef bacon, cut into 1/2-inch pieces 3/4 cup refrigerated regular or lite sour cream and dill salad dressing (or use sour cream with dill to taste) 1 to 2 T Louisiana-style hot sauce 1/4 teaspoon black pepper 1 medium green pepper, diced 1/2 cup sliced green onions 1/2 cup sweet chunky pickle relish Lettuce leaves In 4-quart saucepan over medium heat, cook potatoes in boiling water to cover 10 minutes or until tender. Drain. In medium skillet over medium heat, cook bacon until crisp. Transfer to paper towels to drain. Reserve 1 T bacon drippings. To make dressing: In small bowl, combine salad dressing, hot sauce, black pepper, bacon and reserved drippings. In large bowl, combine potatoes, green pepper, onions and relish. Add dressing; toss gently to coat. Cover; refrigerate until serving time, at least 4 hours. To serve: Spoon into lettuce-lined salad bowl. Makes 8 servings. " ===== Language is an expression of thought. Everytime you speak, your mind is on ParadeMark 12: 30,31 Tax Center - online filing with TurboTax http://taxes./ Quote Link to comment Share on other sites More sharing options...
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