Emeril's Favorite Potato Salad

Total Time:
3 hr 57 min
Prep:
37 min
Inactive:
3 hr
Cook:
20 min

Yield:
2 quarts of potato salad, or about 8 servings
Level:
Easy

CATEGORIES
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

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.

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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    Recipe courtesy of Patrick and Gina Neely