Emeril's Favorite Potato Salad

  • Level: Easy
  • Total: 3 hr 57 min
  • Prep: 37 min
  • Inactive: 3 hr
  • Cook: 20 min
  • Yield: 2 quarts of potato salad, or about 8 servings
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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


  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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