Emeril's Favorite Potato Salad

Recipe Ingredients

14		Boiling potatoes - (abt 2 1/2 lbs) - scrubbed well (small)
		= (such as red bliss)
6		Crisp-cooked bacon - crumbled
6		Hard-boiled eggs - roughly chopped
1/3 cup	20g / 0.7oz	Finely-chopped red onion
1/3 cup	36g / 1.3oz	Finely-chopped celery
1 cup	237ml	Ranch dressing
2 tablespoons	30ml	Chopped parsley leaves
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper

Recipe Instructions

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.

This recipe yields 2 quarts of potato salad, or about 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2D16) - from the TV FOOD NETWORK

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