Cajun Potato Salad 1

2 pounds red potatoes, peeled and quartered
2 medium tomatoes, seeded and diced
1 tablespoon green onion, finely chapped
Salt and pepper to taste
2 tablespoons white wine vinegar
1-1/2 tablespoons Creole style mustard
1/4 to 1/2 teaspoon cayenne pepper
1/4 cup olive oil
2 tablespoons finely snipped parsley
4 bacon slices, cooked crisp

In a medium saucepan, cook potatoes in salted water until tender, about 15 to 20 minutes. Remove from pan and dice. Place in a medium bowl and add tomatoes green onions, and salt and pepper to taste. Toss gently. Set aside. In a small mixing bowl combine vinegar, mustard and cayenne pepper. Add oil in a thin stream, heating constantly. Stir in parsley. Add dressing and bacon to potatoes and toss gently. Allow potatoes to absorb dressing at least 15 minutes before serving.

Serves 6-8.

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Cajun Country -- New Iberia, Louisiana