Louisiana Potato Salad (from the Kraft Kitchens)

Prep: 15 minutes
Cook: 22 minutes
Serves: 6 to 8

2 pounds red potatoes, cubed and cooked until tender
1 cup zesty Italian dressing
1/2 teaspoon each of paprika and ground red pepper
6 slices thick cut bacon, cut into 1 inch pieces
1 medium onion, chopped
2 celery stalks, thinly sliced
4 hard boiled eggs, chopped

Mix potatoes, dressing and seasonings in a large bowl. Set aside.

Cook bacon in skillet on medium heat to desired crispness. Remove bacon from skillet, reserve 1 tablespoon drippings in skillet. Drain bacon on paper towels.

Add onion and celery to drippings in skillet. Cook and stir until crisp but tender. Add to potato mixture with bacon, mix lightly.

Special extra:

This salad is best when served warm, but it also tastes great at room temperature. Try making it the day before your party, cover and refrigerate. Let stand 1 hour at room temperature before serving.

Kick it up a notch!: Add a burst of color and flavor. Substitute 3 green onions, chopped, for 1 medium chopped onion and add 1 red or yellow pepper, chopped. Cook onions and pepper in skillet with celery until crisp but tender. Continue as directed.