Emeril's Favorite Potato Salad
- Level: Easy
- Yield: 2 quarts of potato salad, or about 8 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 497
- Total Fat
- 20
- Saturated Fat
- 4
- Carbohydrates
- 68
- Dietary Fiber
- 8
- Sugar
- 5
- Protein
- 14
- Cholesterol
- 126
- Sodium
- 758
- Total: 3 hr 57 min
- Prep: 37 min
- Inactive: 3 hr
- Cook: 20 min
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.