Recipe

Flos Potato Salad From Chef Emeril Recipe

	Midgelet / All my dishes 5 months ago From chef Emeril Lagasse, a spicy, kicked up potato salad! I don't use as much hot sauce in the recipe Prep:20m Cook:30m Servings:8	Midgelet
	potatosalads emeril

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Ingredients

6 large eggs

A pinch plus 2 teaspoons salt

3 pounds new potatoes, washed and quartered

1/2 pound sliced bacon, cut into small dice

3/4 cup mayonnaise

1/4 Creole or whole-grain mustard

3 tablespoons fresh lemon juice

1 teaspoon hot sauce

3/4 cup finely chopped red onions

1/2 cup chopped green onions or scallions (green part only)

1 tablespoon chopped garlic

1/2 teaspoon freshly ground black pepper

Directions

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.

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