Louisiana Potato Salad

5 medium-size red potatoes, cooked in skins until tender
6 to 8 slices cooked bacon
3 tablespoons bacon grease (hot)
1 small onion, diced
1/2 cup chopped celery with leaves
1 cup mayonnaise
1/4 cup mustard
1/2 cup chopped pickles (sweet or dill)
1/2 pimento
1 tablespoon Louisiana hot sauce or Tabasco sauce
Salt and pepper

Mix potatoes, celery, onion, pickles and pimento in a bowl. Crumble bacon in and mix. Add mayonnaise and mustard; you may want to add more or less, depending on taste. Salt and pepper to taste. Add hot bacon grease. This can be served hot or cold.

Serves 8.

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