With "Good Morning America's" great Potato Salad Challenge underway, Emeril Lagasse shares his own secrets to liven up this standard dish — beginning with his personal favorite.
Emeril's Favorite Potato Salad
Makes About 8 Servings
14 small boiling potatoes, such as red bliss, about 2 ½ 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
½ teaspoon black pepper
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 (or quarters if large).
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.
Spicy Dill Pickle Potato Salad
Makes 6-8 Servings
3 pounds small yukon gold potatoes, well scrubbed and quartered
1 ½ teaspoons salt
½ cup mayonnaise
¼ cup sour cream
2 tablespoons buttermilk
2 tablespoons Dijon mustard
2 teaspoons dill pickle juice
1 teaspoon red hot sauce, or more to taste
1 teaspoon minced garlic
1 teaspoon chopped fresh dill
¼ teaspoon ground black pepper
3 hard boiled eggs, peeled and cut into ½-inch pieces
½ cup chopped dill pickles
1/3 cup chopped red onions
In a large pot, combine the potatoes with 1 teaspoon of salt and enough water to cover by 1 inch. Bring to a boil. Lower the heat and simmer until the potatoes are fork tender, 10 to 12 minutes. Drain and let cool slightly.
In a bowl, whisk together the mayonnaise, sour cream, buttermilk, mustard, pickle juice and hot sauce. Add the garlic, dill, remaining ½ teaspoon of salt, pepper, and cayenne, and whisk to combine. Place the potatoes in a large bowl and add the dressing, tossing to coat evenly. Add the eggs, pickles, onions and toss to combine. Adjust seasoning, to taste.
Refrigerate until cool, 2 to 3 hours, before serving.
Cilantro-Avocado Potato Salad
Makes About 4 Servings
2 pounds potatoes, peeled and small diced (1/3-inch cubes)
1/3 cup finely minced red onions
1 teaspoon minced garlic
1 teaspoon Kosher Salt
¼ teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 firm-ripe avocados, peeled, pitted and small diced
3 tablespoons fresh lime juice
2 tablespoon minced jalapeno
2 tablespoons finely chopped cilantro leaves
1/2 teaspoon cumin (optional)
Place the diced potatoes in a medium saucepot with cold, salted water and bring to a boil. Immediately turn down to a simmer and cook the potatoes until tender, 10 to 12 minutes total. Cool the potatoes under cold, running water and drain.
Combine the potatoes, onions and garlic in a large bowl and sprinkle with the salt and pepper. Add olive oil, tossing to coat. Add the avocadoes, lime juice, jalapeno, cilantro and toss well to combine. Adjust seasoning if necessary to taste. Cover and refrigerate for 1 hour before serving.
German Potato Salad
Makes About 6 Servings
2 pounds baking potatoes, peeled and medium diced
6 ounces raw bacon, chopped