Emeril's Favorite Potato Salad

  • Yield: 2 quarts, 8 to 10 servings


  • 14 small boiling potatoes, such as Red Bliss (about 2 1/2 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
  • 2 tablespoons finely chopped fresh parsley


  • 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 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.