Emeril's Favorite Potato Salad

Name: Emeril's Favorite Potato Salad
Prep time: P0Y0M0DT0H37M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT3H57M0.000S
Yield: 2 quarts of potato salad, or about 8 servings
Cuisine: american
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

Getting reviews...

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

Save Recipe

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.

Recipe from Emeril Lagasse