"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.

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