Potato Salad By Emeril Recipes

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EMERIL'S FAVORITE POTATO SALAD



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.

BACON POTATO SALAD



Bacon Potato Salad image

Provided by Emeril Lagasse

Categories     side-dish

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



Emeril's Favorite Potato Salad image

Make and share this Emeril's Favorite Potato Salad recipe from Food.com.

Provided by PACE6634

Categories     Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

2 1/2 lbs red potatoes, such as red bliss
6 slices bacon, crisp cooked crumbled
6 hard-boiled eggs, roughly chopped
1/3 cup red onion, finely chopped
1/3 cup celery, finely chopped
1 cup ranch dressing
2 tablespoons parsley, chopped
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 (or quarters if large).
  • 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.

Nutrition Facts : Calories 390.1, Fat 27.4, SaturatedFat 6.2, Cholesterol 178.7, Sodium 778.6, Carbohydrate 25.4, Fiber 2.7, Sugar 3.4, Protein 9.9

POTATO SALAD BY EMERIL



Potato Salad by Emeril image

My mom and I make regular potato salad just alike even though we don't have a written down recipe. My husband really likes mine and so he doesn't think of this as potato salad, but a potato dish. It is great served warm just after you make it.

Provided by Chef likestocook

Categories     Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

14 small red potatoes, 2 1/2 lb (boiled and sliced)
6 slices bacon, fried and crumbled
6 sliced hard-boiled eggs
1/3 cup celery
1/3 cup onion
1 cup ranch dressing
2 tablespoons parsley
1 teaspoon salt

Steps:

  • When boiling the potatoes I did not peel them. When I cubed them I did take out the peeling that was just hanging, but didn't worry if some got into the salad.
  • Place sliced potatoes and eggs in serving dish.
  • Sprinkle celery and onion on potatoes.
  • Mix up ranch dressing and salt and pour over potatoes mixture.
  • Mix gently.
  • Garnish with parsley and bacon.
  • Serve immediately or keep warm.

Nutrition Facts : Calories 669.1, Fat 36.9, SaturatedFat 8.3, Cholesterol 238.2, Sodium 1050.5, Carbohydrate 66.7, Fiber 7.1, Sugar 6.6, Protein 17.1

SMASHED POTATO SALAD



Smashed Potato Salad image

Provided by Emeril Lagasse

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

2 pounds small white potatoes
1 bunch scallions, sliced thinly on the bias
1 red onion, diced
3/4 to 1 cup mayonnaise
2 tablespoons cider vinegar
Salt
Freshly ground black pepper

Steps:

  • In a saucepan, cover the potatoes with water. Bring to a boil and cook until the potatoes are tender. Drain and place in a mixing bowl. Smash the potatoes with a potato masher. Add scallions, red onion, mayonnaise, and cider vinegar. Season, to taste, with salt and pepper.

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