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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe was taken from and I think it is one of Emeril’s. It is a little time consuming but very good! I prefer to use the juice of one lemon rather than 3. I'm guessing at the number of servings! Read more ! Ingredients:
2 pounds new unpeeled potatoes, quartered |
1 cup plus 2 tablespoons olive oil |
salt |
freshly ground black pepper |
1 egg (not cooked) |
juice of three lemons |
1 tablespoon chopped garlic |
1 tablespoon creole mustard |
1/2 cup chopped green onions |
1/2 pound bacon, chopped and browned until crispy |
1 cup chopped red onions |
4 hard-boiled eggs, peeled and sliced |
1 tablespoon finely chopped parsley leaves |
1 tablespoon finely chopped fresh dill |
Directions:
1. Preheat the oven to 400 degrees.
2. In a mixing bowl, toss the potatoes with 2 tablespoons of olive oil. Season the potatoes with salt and pepper.
3. Place the potatoes on a baking sheet and roast for 35 to 40 minutes.
4. Remove the potatoes from the oven and cool completely.
5. In a food processor, fitted with a metal blade, add the uncooked egg, juice from one lemon, mustard, garlic and green onions.
6. Puree until smooth.
7. Season the mixture with salt and pepper.
8. With the machine running, slowly add the remaining olive oil until all of the oil is used and the mixture is thick.
9. Re-season the mayonnaise with salt and pepper.
10. In a large mixing bowl toss the potatoes with the bacon, red onions, sliced eggs, parsley and dill.
11. Season the mixture with salt and pepper.
12. Stir in the mayonnaise and the remaining lemon juice.
13. Mix thoroughly.
14. Cover the bowl with plastic wrap and refrigerate for at least one hour.
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