I watched Emeril many years ago make potato salad. I think this is it, not sure it is fhttp://www.emerils.com/recipe/5088/Hot-German-Potato-Salad
I will keep looking.
from Source: Cooking Section, September 2002
Dish Type: Salads
Version: 2 [other versions]
Hot German Potato Salad
Instructions
Boil or steam potatoes until just done; do not overcook. Drain. Allow the potatoes to cool slightly; then cut into one-fourth-inch slices and put into a large serving bowl. Melt butter in a nonstick skillet over medium heat. Add the onions, and cook, stirring, until soft and transparent. Stir in the vinegar, water, pepper, and celery seed. Stir and cook for about 2 minutes longer. Pour the mixture over the hot potatoes. Stir gently and serve.
Makes 6 servings
Ingredients
4 medium size Yukon gold potatoes, scrubbed but not peeled
2 tablespoons butter
One-half cup finely chopped onions
One-fourth cup distilled white vinegar
2 tablespoons cider vinegar
One-fourth cup water
Freshly ground black pepper
2 tablespoons finely chopped parsley
One-fourth teaspoon celery seed
Source: Cooking Section, September 2002
Dish Type: Salads
Version: 2 [other versions]
Hot German Potato Salad
Instructions
Boil or steam potatoes until just done; do not overcook. Drain. Allow the potatoes to cool slightly; then cut into one-fourth-inch slices and put into a large serving bowl. Melt butter in a nonstick skillet over medium heat. Add the onions, and cook, stirring, until soft and transparent. Stir in the vinegar, water, pepper, and celery seed. Stir and cook for about 2 minutes longer. Pour the mixture over the hot potatoes. Stir gently and serve.
Makes 6 servings
Dish Type: Salads
Emeril's Favorite Potato Salad
Instructions
Place the potatoes in a medium saucepan with enough water to cover by 1 inch. Bring to a boil over high heat, lower to a simmer, and cook until the potatoes are just tender, 15 to 20 minutes. Drain, let cool, then cut the potatoes into bite-size pieces.
In a large mixing bowl, combine the potatoes with all the remaining ingredients and gently toss. Refrigerate the salad several hours before serving to allow the flavors to blend.
Makes 2 quarts, 8 to 10 servings
Ingredients
14 small boiling potatoes, such as Red Bliss (about 2 1/2 pounds), scrubbed well
8 slices crisp cooked bacon, crumbled
6 hard-boiled eggs, peeled and coarsely chopped
1/3 cup finely chopped red onions
1/3 cup finely chopped celery
Homemade Ranch Dressing
2 tablespoons finely chopped fresh parsley
Still looking for the best potato salad
This one is Flos Potato Salad and I think that I finally found it.
Ingredients
* 6 large eggs
* A pinch plus 2 teaspoons salt
* 3 pounds new potatoes, washed and quartered
* 1/2 pound sliced bacon, cut into small dice Definitely will skip this
* 3/4 cup mayonnaise Maybe will do 1/2 mayo and 1/2 sour cream
* 1/4 Creole or whole-grain mustard
* 3 tablespoons fresh lemon juice
* 1 teaspoon hot sauce
* 3/4 cup finely chopped red onions
* 1/2 cup chopped green onions or scallions (green part only)
* 1 tablespoon chopped garlic
* 1/2 teaspoon freshly ground black pepper
How to make it
* Put the eggs in the saucepan and cover with water, add the pinch of salt.
* Bring to a boil and boil for two minutes.
* Turn off the heat, cover, and let stand for ten minutes.
* Drain, then cool in a bowl of ice water.
* Peel and chop.
* Put the potatoes in a large saucepan with 1 teaspoon of the salt and enough water to cover.
* Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 12 minutes.
* Remove from the heat and drain.
* Let cool to room temperature.
* In a large salad bowl, combine the mayonnaise, mustard, lemon juice, hot sauce, red onions, green onions, garlic, the remaining 1 teaspoon salt, and the black pepper.
* Whisk to blend.
* Add the eggs, potatoes, and bacon and toss to coat evenly.
* Keep refrigerated until ready to serve.
