Warm Potato Salad
Source of Recipe
Emeril Lagasse
List of Ingredients
6 baking potatoes, like russets, peeled and cut into bite-size pieces
2 tablespoons Dijon mustard
1/4 cup red wine vinegar
Salt and freshly ground black pepper
1 small onion, finely chopped
1/3 cup finely chopped celery
4 hard-boiled eggs
1 cup heavy cream, reduced to 1/2 cup
1/4 cup chopped parsley
White pepper
Recipe
In a saucepan, cook potatoes in salted water until fork-tender. Drain liquid and add mustard, red wine vinegar, and salt and freshly ground black pepper. Add chopped onion, celery, eggs, heavy cream, parsley, and mix well. Taste and adjust seasoning with salt and pepper.
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