Recipe: Emeril's Favorite Potato Salad

June 19, 2006 — -- We asked you to e-mail us what you would like to see Emeril Lagasse cook on "Good Morning America."

Carolyn Martin of Brewster, N.Y., wrote: "I would like to see Emeril do a kicked up Father's Day Barbecue."

Here is Emeril's recipe for his favorite potato salad.

Emeril's Favorite Potato Salad

Yield: 2 quarts, 8 to 10 servings

Ingredients

14 small boiling potatoes, such as Red Bliss (about 2½ pounds), scrubbed well

8 slices crisp cooked bacon, crumbled

6 hard-boiled eggs, peeled and coarsely chopped

1/3 cup finely chopped red onions

1/3 cup finely chopped celery

Homemade Ranch Dressing (see recipe below) or your favorite bottled ranch dressing

2 tablespoons finely chopped fresh parsley

Directions

Place the potatoes in a medium saucepan with enough water to cover by 1 inch. Bring to a boil over high heat, lower to a simmer, and cook until the potatoes are just tender, 15 minutes to 20 minutes. Drain, let cool, then cut the potatoes into bite-size pieces. In a large mixing bowl, combine the potatoes with all the remaining ingredients and gently toss. Refrigerate the salad several hours before serving to allow the flavors to blend.

Homemade Ranch Dressing

Yield: Makes about 1¼ cups.

Ingredients

2 teaspoons minced garlic

1¼ teaspoons salt

¾ cup mayonnaise

½ cup buttermilk

1 tablespoon plus 1 teaspoon finely chopped celery leaves

1 tablespoon plus 1 teaspoon finely chopped green onions

1 tablespoon plus 1 teaspoon finely chopped fresh parsley

2 teaspoons fresh lemon juice

1 teaspoon Emeril's Original Essence

¾ teaspoon freshly ground black pepper

Directions

Mash together the garlic and ¼ teaspoon salt in a medium bowl. Add the mayonnaise and buttermilk and whisk to blend. Add the celery leaves, green onions, parsley, lemon juice, Essence, black pepper, and remaining 1 teaspoon salt. Stir to blend.

Recipe courtesy Emeril Lagasse, originally appearing in Emeril's Potluck, William Morrow Publishers, New York, 2004