EMERIL'S FAVORITE POTATO SALAD
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
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
POTATO SALAD BY EMERIL
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
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
SMASHED POTATO SALAD
Steps:
- In a saucepan, cover the potatoes with water. Bring to a boil and cook until the potatoes are tender. Drain and place in a mixing bowl. Smash the potatoes with a potato masher. Add scallions, red onion, mayonnaise, and cider vinegar. Season, to taste, with salt and pepper.
EMERIL'S FAVORITE POTATO SALAD
Provided by Food Network
Categories side-dish
Time 3h57m
Yield 2 quarts of potato salad, or about 8 servings
Number Of Ingredients 9
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
Provided by Emeril Lagasse
Time 20m
Yield 4 servings
Number Of Ingredients 11
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.
HOLIDAY SALAD
Steps:
- In a small bowl, combine the pomegranate juice and orange zest, vinegar, shallots, salt, pepper and mustard and whisks thoroughly to combine. Add the oil in a steady stream and whisk until emulsified. Fold the segmented oranges and sliced onions into 1/4 cup of the dressing and toss to combine and set aside.
- Wrap each slice of goat cheese in a slice of prosciutto. Heat a large skillet over medium high heat. Add the wrapped cheeses and sear on both sides. Remove from the heat.
- In a large salad bowl, combine the greens. Add the marinated orange sections and onion slices, and toss gently with enough extra dressing to coat evenly. Divide among salad plates and top each with a seared goat cheese package and a sprinkling of pomegranate seeds. Spoon a little extra dressing over each salad and serve immediately.
MARINATED MUSHROOM SALAD
Provided by Emeril Lagasse
Time 23m
Yield 6 to 8 servings, 1 quart
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together 1/4 cup of the lemon juice, salt, garlic, pepper, basil, and oregano. Gradually add 3/4 cup of the olive oil, whisking constantly.
- In a large bowl, combine the mushrooms and marinade and toss to coat evenly. Cover and refrigerate for at least 24 hours. Let come to room temperature before serving.
- Preheat a grill to medium-high.
- Skewer the cherry tomatoes. Drizzle the skewers with the remaining 1 tablespoon of lemon juice and olive oil. Place on the grill and grill just until the skins begin to char, about 3 minutes. Remove from the skewers.
- Compose salad of lettuce, mushrooms, Bocconcini, salami, and grilled cherry tomatoes.
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