Emerils Marinated Potato Salad Recipes

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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

POTATO SALAD BY EMERIL



Potato Salad by Emeril image

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

14 small red potatoes, 2 1/2 lb (boiled and sliced)
6 slices bacon, fried and crumbled
6 sliced hard-boiled eggs
1/3 cup celery
1/3 cup onion
1 cup ranch dressing
2 tablespoons parsley
1 teaspoon salt

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



Smashed Potato Salad image

Provided by Emeril Lagasse

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

2 pounds small white potatoes
1 bunch scallions, sliced thinly on the bias
1 red onion, diced
3/4 to 1 cup mayonnaise
2 tablespoons cider vinegar
Salt
Freshly ground black pepper

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



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.

HOLIDAY SALAD



Holiday Salad image

Provided by Emeril Lagasse

Categories     appetizer

Time 22m

Yield 6 servings

Number Of Ingredients 17

6 large leaves Bibb lettuce, rinsed and patted dry
1 head Belgian endive, stem removed and cut crosswise into thin shreds
Pomegranate seeds, as garnish
2 tablespoons pomegranate juice
1 teaspoon grated orange zest
1/4 cup red wine vinegar
2 shallots, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
1/2 cup extra-virgin olive oil
3 oranges, peeled and segmented
1 small red onion, thinly sliced
8 ounces goat cheese, cut crosswise into 6 slices
6 thin slices prosciutto
1 large head radicchio, rinsed, patted dry and torn into bite sized pieces
1 bunch arugula or watercress, rinsed, patted dry and cut int bite sized pieces

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



Marinated Mushroom Salad image

Provided by Emeril Lagasse

Time 23m

Yield 6 to 8 servings, 1 quart

Number Of Ingredients 12

1/4 cup fresh lemon juice, plus 1 tablespoon
1 teaspoon freshly grated black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 cup extra-virgin olive oil, plus 1 tablespoon
2 pounds white button mushrooms, wiped clean, stemmed and quartered
1 pint cherry tomatoes
1 head romaine lettuce, chiffonade
1 pint bocconcini
1/2 pound hard salami, cut into 1/2 inch cubes
2 teaspoons salt
2 teaspoons minced garlic

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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