Louisiana Style Potato Salad

Holiday.Cook's picture

Oct. 24, 2011


New potatoes 6 Cup (96 tbs) , cut in 1/4 inch thickness
Bacon slices 5 , cut in 1/2
Sour cream 1/3 Cup (5.33 tbs) , refrigerated (Regular Or Light)
Dill salad dressings 1/3 Cup (5.33 tbs) , refrigerated
Louisiana hot sauce 2 Tablespoon
Black pepper 1/4 Teaspoon
Green pepper 1 Medium , diced
Green onions 1/2 Cup (8 tbs) , chopped
Sweet pickle relish 1/2 Cup (8 tbs) (Chunky)
Lettuce leaves 1/4 Cup (4 tbs) (For Serving)
Water 7 Cup (112 tbs)
Vegetable oil 2 Tablespoon



1) Take a 4-quart saucepan and boil water in it. Add the potatoes and cook, covered, for about 10 minutes or until tender. Drain and keep aside.

2) In an 8-inch skillet heat vegetable oil and cook bacon until crisp. Transfer to paper towel and get rid of bacon drippings (reserving just 1 tablespoon).

3) In a mixing bowl combine salad dressing, black pepper, hot sauce and reserved bacon drippings. Add bacon and toss.

4) In another large bowl combine green pepper, potatoes, onions and pickle relish. Add the dressing and toss nicely. Cover and refrigerate for a minimum of four hours.


5) Line a salad bowl with lettuce and spoon out the cold salad inside it.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 133Calories from Fat 53

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 491 mg20.46%

Total Carbohydrates 18 g6%

Dietary Fiber 2 g8%

Sugars 4 g

Protein 1 g2%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet