Emeril's Favorite Potato Salad (Emeril Lagasse) |
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Prep Time: 37 Minutes Cook Time: 20 Minutes |
Ready In: 57 Minutes Servings: 2 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
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