Emerils Cilantro Potato Salad Recipes

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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.

EMERIL'S COLD NOODLE SALAD



Emeril's Cold Noodle Salad image

Provided by Emeril Lagasse

Time 20m

Yield 4 servings

Number Of Ingredients 11

1/4 cup honey
1/4 cup soy sauce
4 teaspoons sesame oil
1 pound soba noodles, cooked until tender and refreshed in ice water
1/2 cup thinly sliced green onions, cut on the bias
1/2 cup thinly sliced carrots
1/2 cup cucumber, peeled, seeded, and thinly sliced
1 cup lightly crushed toasted cashews
3 tablespoons chopped fresh cilantro
2 tablespoons black sesame seeds
1/2 cup bean sprouts

Steps:

  • In a small bowl, whisk together honey, soy sauce and sesame oil. To the noodles, add green onions, bean sprouts, carrots, cucumber, cashews, cilantro, sesame seeds, and the soy mixture and mix thoroughly.

EMERIL'S FAVORITE POTATO SALAD



Emeril's Favorite Potato Salad image

Make and share this Emeril's Favorite Potato Salad recipe from Food.com.

Provided by PACE6634

Categories     Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

2 1/2 lbs red potatoes, such as red bliss
6 slices bacon, crisp cooked crumbled
6 hard-boiled eggs, roughly chopped
1/3 cup red onion, finely chopped
1/3 cup celery, finely chopped
1 cup ranch dressing
2 tablespoons parsley, chopped
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 (or quarters if large).
  • 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.

Nutrition Facts : Calories 390.1, Fat 27.4, SaturatedFat 6.2, Cholesterol 178.7, Sodium 778.6, Carbohydrate 25.4, Fiber 2.7, Sugar 3.4, Protein 9.9

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