Oh my goodness, was this ever good! It's a recipe from Emeril's new book Emeril at the Grill. I found this recipe on a great blog called Whipped by Caroline - you should definitely check it out.True Confession Time, I've watched Emeril cook a gazillion times, but this is actually the first recipe of his that I've ever made. If his other recipes are half as good as this one, I'll have to add a few of his cookbooks to my collection!
I made the recipe almost exactly as stated below, with just a couple of very minor changes. I didn't have any creole or whole-grain mustard on hand, so I subbed dijon. I also had about 1/2 c. cubed grilled ham leftover, so I threw it in, and wow - what a combo with the mustard!
The recipe says you can serve this salad warm or cold. Since I'm usually a cold potato salad kind of girl, I thought I would like this one best cold, but nope, I actually preferred it warm. Also, next time I make this salad (and there will be a next time), I'll increase the potatoes to 2.5 or 3 pounds. I like a higher spud to dressing ratio.
Hot Potato Salad with Bacon and Ham
adapted from Emeril at the Grill
2.5 - 3 pounds small red potatoes, cut to bite size pieces (E calls for 2 lbs)
3/4 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon ground black pepper
2 tablespoons fresh lemon juice
1/3 cup finely chopped celery
2 tablespoons finely chopped scallions
1 tablespoon chopped parsley leaves
4 hard-boiled eggs, coarsely chopped
3/4 cup mayonnaise
1 1/2 tablespoons dijon mustard (E likes creole or whole-grain)
4 strips crisp cooked bacon, crumbled
1/2 cup cubed ham
Put the potatoes in a saucepan and add enough water to cover, add a little kosher salt for flavor, and bring to a boil. Cook for about 10 minutes, until for tender.
While potatoes are cooking, prepare the dressing. In a large bowl, combine mayo, mustard, salt, pepper, cayenne, and lemon juice; mix to combine. Add drained potatoes and remaining ingredients; toss and serve warm. Leftovers are also good cold, but I think it's best served warm.
adapted from Emeril at the Grill
2.5 - 3 pounds small red potatoes, cut to bite size pieces (E calls for 2 lbs)
3/4 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon ground black pepper
2 tablespoons fresh lemon juice
1/3 cup finely chopped celery
2 tablespoons finely chopped scallions
1 tablespoon chopped parsley leaves
4 hard-boiled eggs, coarsely chopped
3/4 cup mayonnaise
1 1/2 tablespoons dijon mustard (E likes creole or whole-grain)
4 strips crisp cooked bacon, crumbled
1/2 cup cubed ham
Put the potatoes in a saucepan and add enough water to cover, add a little kosher salt for flavor, and bring to a boil. Cook for about 10 minutes, until for tender.
While potatoes are cooking, prepare the dressing. In a large bowl, combine mayo, mustard, salt, pepper, cayenne, and lemon juice; mix to combine. Add drained potatoes and remaining ingredients; toss and serve warm. Leftovers are also good cold, but I think it's best served warm.
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