Best Emerils Potato Salad Recipes

Bacon Potato Salad image

Provided by Emeril Lagasse

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 12

2 pounds small red potatoes, quartered
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup finely chopped celery
2 tablespoons finely chopped green onions, white and green parts
1 tablespoon chopped fresh parsley
4 hard-boiled eggs, coarsely chopped
3/4 cup mayonnaise
1 1/2 tablespoons Creole or other whole-grain mustard
4 strips crisp-cooked bacon, crumbled

Steps:

Method:
Place the potatoes in a saucepan, add water to cover and bring to a boil. Cook, partially covered, until the potatoes are fork-tender, about 10 minutes.
Drain the potatoes and transfer them to a salad bowl. While the potatoes are still warm, season them with the salt, cayenne, black pepper and lemon juice. Toss well to combine. Add the celery, green onions, parsley and eggs.
In a small bowl, stir the mayonnaise and mustard together. Add this to the salad. Sprinkle the bacon over the salad, and toss gently but thoroughly to mix well.
Plating/Assembly:
Serve immediately, or refrigerate, covered, and serve slightly chilled.

Emeril's Favorite Potato Salad image

Provided by Food Network

Categories side-dish

Time 3h57m

Yield 2 quarts of potato salad, or about 8 servings

Number Of Ingredients 9

14 small boiling potatoes, such as red bliss, about 2 1/2 pounds, scrubbed well
6 slices crisp cooked bacon, crumbled
6 hard-boiled eggs, roughly chopped
1/3 cup finely chopped red onion
1/3 cup finely chopped celery
1 cup ranch dressing
2 tablespoons chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

Place the potatoes in a medium saucepan and add enough water to cover by 1-inch. Bring to a boil over high heat and cook until the potatoes are just tender, about 15 to 20 minutes. Drain, cool, then cut the potatoes into halves.
In a large mixing bowl combine potatoes with all remaining ingredients and gently toss to combine. Refrigerate the salad several hours before serving to allow flavors to blend.