Flos Potato Salad from Chef Emeril
From midgelet 16 years ago
- 30 minutes to make
- Serves 8
From chef Emeril Lagasse, a spicy, kicked up potato salad! I don't use as much hot sauce in the recipe
Ingredients
- 6 large eggs shopping list
- A pinch plus 2 teaspoons salt shopping list
- 3 pounds new potatoes, washed and quartered shopping list
- 1/2 pound sliced bacon, cut into small dice shopping list
- 3/4 cup mayonnaise shopping list
- 1/4 Creole or whole-grain mustard shopping list
- 3 tablespoons fresh lemon juice shopping list
- 1 teaspoon hot sauce shopping list
- 3/4 cup finely chopped red onions shopping list
- 1/2 cup chopped green onions or scallions (green part only) shopping list
- 1 tablespoon chopped garlic shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
How to make it
- Put the eggs in the saucepan and cover with water, add the pinch of salt.
- Bring to a boil and boil for two minutes.
- Turn off the heat, cover, and let stand for ten minutes.
- Drain, then cool in a bowl of ice water.
- Peel and chop.
- Put the potatoes in a large saucepan with 1 teaspoon of the salt and enough water to cover.
- Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 12 minutes.
- Remove from the heat and drain.
- Let cool to room temperature.
- In a large salad bowl, combine the mayonnaise, mustard, lemon juice, hot sauce, red onions, green onions, garlic, the remaining 1 teaspoon salt, and the black pepper.
- Whisk to blend.
- Add the eggs, potatoes, and bacon and toss to coat evenly.
- Keep refrigerated until ready to serve.
The Rating
Reviewed by 4 people-
this is a kickin good potatoe salad thanks
momo_55grandma
in Mountianview loved it
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This looks very good!
herby
in Albany loved it
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