Flos Potato Salad From Chef Emeril |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From chef Emeril Lagasse, a spicy, kicked up potato salad! I don't use as much hot sauce in the recipe Ingredients:
6 large eggs |
a pinch plus 2 teaspoons salt |
3 pounds new potatoes, washed and quartered |
1/2 pound sliced bacon, cut into small dice |
3/4 cup mayonnaise |
1/4 creole or whole-grain mustard |
3 tablespoons fresh lemon juice |
1 teaspoon hot sauce |
3/4 cup finely chopped red onions |
1/2 cup chopped green onions or scallions (green part only) |
1 tablespoon chopped garlic |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Put the eggs in the saucepan and cover with water, add the pinch of salt.
2. Bring to a boil and boil for two minutes.
3. Turn off the heat, cover, and let stand for ten minutes.
4. Drain, then cool in a bowl of ice water.
5. Peel and chop.
6. Put the potatoes in a large saucepan with 1 teaspoon of the salt and enough water to cover.
7. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 12 minutes.
8. Remove from the heat and drain.
9. Let cool to room temperature.
10. In a large salad bowl, combine the mayonnaise, mustard, lemon juice, hot sauce, red onions, green onions, garlic, the remaining 1 teaspoon salt, and the black pepper.
11. Whisk to blend.
12. Add the eggs, potatoes, and bacon and toss to coat evenly.
13. Keep refrigerated until ready to serve.
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