Emeril's Favorite Potato Salad
Source of Recipe
unknown
List of 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
Recipe
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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