Roasted Potato Salad

Recipe Ingredients

2 lbs	908g / 32oz	New potatoes - quartered
1 cup	237ml	Olive oil - plus
2 tablespoons	30ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Egg
		Juice of three lemons
1 tablespoon	15ml	Chopped garlic
1 tablespoon	15ml	Creole Mustard
1/2 cup	31g / 1.1oz	Chopped green onions
1/2 lb	227g / 8oz	Bacon - chopped, and
		Browned until crispy
1 cup	62g / 2.2oz	Chopped red onions
4		Hard-boiled eggs - peeled, sliced
1 tablespoon	15ml	Finely-chopped parsley leaves
1 tablespoon	15ml	Finely-chopped fresh dill

Recipe Instructions

Preheat the oven to 400 degrees.

In a mixing bowl, toss the potatoes with 2 tablespoons of olive oil. Season the potatoes with salt and pepper. Place the potatoes on a baking sheet and roast for 35 to 40 minutes. Remove the potatoes from the oven and cool completely.

In a food processor, fitted with a metal blade, add the egg, juice from one lemon, mustard, garlic, and green onions. Puree until smooth. Season the mixture with salt and pepper. With the machine running, slowly add the remaining olive oil until all of the oil is used and the mixture is thick. Reseason the mayonnaise with salt and pepper.

In a large mixing bowl, toss the potatoes with the bacon, red onions, sliced eggs, parsley and dill. Season the mixture with salt and pepper. Stir in the mayonnaise and the remaining lemon juice. Mix thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.

This recipe yields 6 to 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B04 broadcast 03-02-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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