Friday, May 11, 2007
Emeril's Favorite Potato Salad
recipe from Emeril Live!
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
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.