Emeril's Favorite Potato Salad
Recipe courtesy Emeril Lagasse, 2003. Refrigerate several hours before serving so the flavors blend.
Ingredients
- 14 Red potatoes, small boiling potatoes such as red bliss, about 2 1/2 pounds, scrubbed
- 6 slice Bacon, cooked crisp, crumbled
- 6 Egg, hard-boiled, roughly chopped
- 1/3 cup Red onion, finely chopped
- 1/3 cup Celery, finely chopped
- 1 cup Ranch dressing
- 2 tbsp Parsley, leaves, chopped
- 1 tsp Salt
- 1/2 tsp Black pepper
Directions
- Cover the potatoes with water by 1 inch, bring to a boil over high heat and cook until just tender, 15 to 20 minutes. Drain, cool and halve.
- Gently toss with the remaining ingredients and refrigerate several hours.