Potato Salad
Lee Bailey's New Orleans
by Lee Bailey and Ella Brennan, 1993, Crown Books
"This is similar to German potato salad, but is served at room
temperature and spiced up with Louisiana Hot Sauce."
2 pounds boiling potatoes, peeled and
cut into 3/4-inch dice
1/4 pound thick-sliced bacon
1 large red onion, minced
1 medium green bell pepper,
cut into small dice
1 tablespoon brown sugar
1/3 cup cider vinegar
1/4 cup minced Italian parsley
1/4 cup vegetable oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup mayonnaise
1 teaspoon Louisiana Hot Sauce
4 hard-cooked eggs, chopped coarse
5 green onions, sliced
Cover potatoes with well-salted water and bring quickly to a boil over
high heat; turn flame down so water is just boiling lightly. Cook until
tender, about 11 to 12 minutes. Drain, wash with cold water, and drain
again. Set aside.
Fry bacon is a skillet until golden and remove with a slotted spoon to
drain. Pour out all but 2 or 3 tablespoons of the fat and sauté onions
and green pepper for a minute, over medium heat. Add brown sugar
and vinegar, and stir over heat to dissolve the sugar.
Place the potatoes in a bowl, pour in the skillet mixture, and toss lightly.
Mix parsley, oil, salt, pepper, mayonnaise, and hot sauce. Add this and
the bacon; toss again lightly. Garnish with the eggs and green onion.
Lee Bailey's New Orleans
by Lee Bailey and Ella Brennan, 1993, Crown Books
"This is similar to German potato salad, but is served at room
temperature and spiced up with Louisiana Hot Sauce."
2 pounds boiling potatoes, peeled and
cut into 3/4-inch dice
1/4 pound thick-sliced bacon
1 large red onion, minced
1 medium green bell pepper,
cut into small dice
1 tablespoon brown sugar
1/3 cup cider vinegar
1/4 cup minced Italian parsley
1/4 cup vegetable oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup mayonnaise
1 teaspoon Louisiana Hot Sauce
4 hard-cooked eggs, chopped coarse
5 green onions, sliced
Cover potatoes with well-salted water and bring quickly to a boil over
high heat; turn flame down so water is just boiling lightly. Cook until
tender, about 11 to 12 minutes. Drain, wash with cold water, and drain
again. Set aside.
Fry bacon is a skillet until golden and remove with a slotted spoon to
drain. Pour out all but 2 or 3 tablespoons of the fat and sauté onions
and green pepper for a minute, over medium heat. Add brown sugar
and vinegar, and stir over heat to dissolve the sugar.
Place the potatoes in a bowl, pour in the skillet mixture, and toss lightly.
Mix parsley, oil, salt, pepper, mayonnaise, and hot sauce. Add this and
the bacon; toss again lightly. Garnish with the eggs and green onion.
We made it for my cooking game which was still going. My notes say the recipe came from the chapter about the Evergreen Plantation and the menu is for a picnic under the trees. It went real good with the baked ribs and sauerkraut he made.
