Emeril's Hot Potato Salad

from ButterYum
makes 8 servings

Ingredients

  • 2.5 - 3 pounds small red potatoes, cut to bite-size pieces

  • 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

  • 4 strips crisp cooked bacon, crumbled

  • 1/2 cup cubed ham

Directions

  1. Put the potatoes in a saucepan and add enough water to cover, add a little kosher salt for flavor, and bring to a boil.

  2. Cook for about 10 minutes, until for tender.

  3. While potatoes are cooking, prepare the dressing. In a large bowl, combine mayo, mustard, salt, pepper, cayenne, and lemon juice; mix to combine.

  4. Add drained potatoes and remaining ingredients; toss and serve warm.

adapted from Emeril at the Grill

Comments