Best 5 Emerils Potato Salad Recipes

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**Indulge in a Symphony of Flavors: A Culinary Journey Through Emeril's Potato Salad Recipes**

Embark on a tantalizing culinary adventure as we delve into the vibrant world of Emeril's Potato Salad recipes. From the classic Southern-style salad brimming with tangy mayonnaise and mustard, to the robust German rendition bursting with bacon and vinegar, these recipes offer a delectable array of flavors to suit every palate. Whether you prefer a creamy and comforting salad or a zesty and refreshing one, Emeril's creations will leave you craving for more. Get ready to elevate your next gathering or backyard barbecue with these extraordinary potato salad recipes, each promising a unique symphony of flavors and textures that will keep your taste buds dancing.

Let's cook with our recipes!

GRILLED SWEET POTATO SALAD



Grilled Sweet Potato Salad image

Provided by Emeril Lagasse

Time 55m

Number Of Ingredients 13

2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces
2 sweet onions, peeled, trimmed, and cut into 1/2-inch wedges
2 mangos, peeled, seeded, and cut into 3/4-inch pieces
1 red bell pepper, stem, rib, and seeds removed, cut into 3/4-inch pieces
1/4 cup olive oil
2 teaspoons fresh lime juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Pinch cayenne
1/3 cup chopped toasted peanuts
1/4 cup chopped fresh cilantro

Steps:

  • Preheat a grill.
  • In a large bowl, combine the potatoes, onions, mangos, and bell peppers. Add the oil, lime juice, cinnamon, cumin, nutmeg, salt, and cayenne, and toss well to coat evenly.
  • Lay 2 large pieces of heavy aluminum foil in a stack on a work surface. Mound the sweet potato mixture into the middle and wrap in the foil, turning up the edges to make a tight, well-sealed package. Place directly on the grill and cook until the vegetables are tender, about 30 minutes.
  • (Alternately, preheat the oven to 450 degrees F. Place the potato-mango package in the middle of the oven and roast until the potatoes begin to soften, 45 to 50 minutes. Uncover and roast until tender and starting to caramelize, 15 to 20 minutes.)
  • Remove from the grill and let cool slightly before unwrapping. Transfer the sweet potato mixture to a large, decorative bowl and adjust the seasoning, to taste. Sprinkle with peanuts and fresh cilantro and serve.

EMERIL'S FAVORITE POTATO SALAD



Emeril's Favorite Potato Salad image

Provided by Food Network

Categories     side-dish

Time 3h57m

Yield 2 quarts of potato salad, or about 8 servings

Number Of Ingredients 9

14 small boiling potatoes, such as red bliss, about 2 1/2 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
1/2 teaspoon black pepper

Steps:

  • 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.
  • 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.

BACON POTATO SALAD



Bacon Potato Salad image

Provided by Emeril Lagasse

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 12

2 pounds small red potatoes, quartered
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup finely chopped celery
2 tablespoons finely chopped green onions, white and green parts
1 tablespoon chopped fresh parsley
4 hard-boiled eggs, coarsely chopped
3/4 cup mayonnaise
1 1/2 tablespoons Creole or other whole-grain mustard
4 strips crisp-cooked bacon, crumbled

Steps:

  • Method:
  • Place the potatoes in a saucepan, add water to cover and bring to a boil. Cook, partially covered, until the potatoes are fork-tender, about 10 minutes.
  • Drain the potatoes and transfer them to a salad bowl. While the potatoes are still warm, season them with the salt, cayenne, black pepper and lemon juice. Toss well to combine. Add the celery, green onions, parsley and eggs.
  • In a small bowl, stir the mayonnaise and mustard together. Add this to the salad. Sprinkle the bacon over the salad, and toss gently but thoroughly to mix well.
  • Plating/Assembly:
  • Serve immediately, or refrigerate, covered, and serve slightly chilled.

POTATO SALAD BY EMERIL



Potato Salad by Emeril image

My mom and I make regular potato salad just alike even though we don't have a written down recipe. My husband really likes mine and so he doesn't think of this as potato salad, but a potato dish. It is great served warm just after you make it.

Provided by Chef likestocook

Categories     Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

14 small red potatoes, 2 1/2 lb (boiled and sliced)
6 slices bacon, fried and crumbled
6 sliced hard-boiled eggs
1/3 cup celery
1/3 cup onion
1 cup ranch dressing
2 tablespoons parsley
1 teaspoon salt

Steps:

  • When boiling the potatoes I did not peel them. When I cubed them I did take out the peeling that was just hanging, but didn't worry if some got into the salad.
  • Place sliced potatoes and eggs in serving dish.
  • Sprinkle celery and onion on potatoes.
  • Mix up ranch dressing and salt and pour over potatoes mixture.
  • Mix gently.
  • Garnish with parsley and bacon.
  • Serve immediately or keep warm.

Nutrition Facts : Calories 669.1, Fat 36.9, SaturatedFat 8.3, Cholesterol 238.2, Sodium 1050.5, Carbohydrate 66.7, Fiber 7.1, Sugar 6.6, Protein 17.1

POTATO SALAD WITH ANDOUILLE



Potato Salad With Andouille image

Potato salad with a twist! This is meant to be served hot or warm. Adapted from an Emeril Lagasse recipe.

Provided by LifeIsGood

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs new potatoes, scrubbed and cut into quarters
1 1/2 teaspoons kosher salt, divided
1 tablespoon vegetable oil
1/2 cup andouille sausage, casings removed and sausage chopped
2 cups yellow onions, thinly sliced
3 tablespoons shallots, minced
1 tablespoon garlic, minced
1 cup heavy cream
2 tablespoons mustard (look for Creole mustard or other spicy whole-grain mustard)
1/4 teaspoon white pepper (can use black)

Steps:

  • Put the potatoes into a saucepan and add enough water to cover them. Add 1 t of the salt. Bring to a boil over med-high heat and cook for about 15 minutes or until the potatoes are fork-tender. Drain.
  • Heat the oil in a big heavy skillet over med-high heat. Add the andouille sausage and cook, stirring, for about 2-4 minutes or until getting browned. Add the onions and cook, stirring, for about 3 minutes or until softened. Add the shallots and cook, stirring, for about 1 minute. Add the garlic and cook for about 1 more minute, stirring. Add the cream and cook until it gets reduced by about half, 3-5 minutes. Stir in the mustard and mix it all up well.
  • Add the potatoes, the remaining 1/2 t of salt and the pepper. Cook, gently stirring, for about 2 minutes.
  • Remove the pot from the heat and serve (or cover to keep warm until serving time).

Nutrition Facts : Calories 412.4, Fat 26, SaturatedFat 14.2, Cholesterol 81.5, Sodium 776.5, Carbohydrate 41.3, Fiber 5.4, Sugar 4.9, Protein 6.2

Tips:

  • For a creamier potato salad, use Yukon Gold or red potatoes.
  • To save time, boil the potatoes a day ahead and store them in the refrigerator.
  • For a more flavorful potato salad, use a variety of herbs and spices, such as dill, parsley, celery salt, and garlic powder.
  • If you're using mayonnaise-based dressing, be sure to add it just before serving so that the potatoes don't get soggy.
  • For a tangy potato salad, add a splash of vinegar or lemon juice.
  • For a smoky potato salad, grill or roast the potatoes before adding them to the salad.
  • For a hearty potato salad, add some cooked bacon, ham, or hard-boiled eggs.
  • For a vegetarian potato salad, add some chopped vegetables, such as celery, carrots, or cucumbers.
  • For a vegan potato salad, use a plant-based mayonnaise or dressing.

Conclusion:

Emeril's potato salad is a classic dish that is perfect for any occasion. It is easy to make and can be customized to your liking. Whether you like it creamy, tangy, smoky, or hearty, there is a potato salad recipe out there for you. So next time you're looking for a side dish that will impress your guests, give Emeril's potato salad a try.

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