It has been awhile since I posted a recipe on Whipped. It isn’t that I haven’t cooked a number of things. It has just been a series of either bad recipes, bad photos or no time to take a photo. This Bacon Potato Salad may be the best potato salad I have ever made, however, it may not look mouthwatering as it is not easy to take a sleek photograph of potato salad. The sloppy nature of this mayo/mustard, bacon-y goodness is the reason it tasted so good!

A month ago, I received a copy of the new Emeril cookbook: Emeril at the Grill. I don’t watch much TV so I have never followed Emeril nor been a particular fan. So, I was interested to dive into this book and discover what type of recipes he has to offer. Oddly enough, I am currently without a grill so I started by working my way through the drinks and non-grilled sides.

Since I am caught up in the new bacon/pork craze that seems to be present in all channels of the food world, I decided to start off with the Bacon Potato Salad. The true secret to this recipe is not just the delicious bacon addition but the seasoning of salt, pepper and cayenne on the hot, drained potatoes. It must have seeped into those red-skinned chunks because it gave it a nice kick and better depth of flavor that I haven’t noticed in other potato salad recipes.

This tasted WAY better the next day when the smokey bacon flavor seeped into everything. Looking forward to going home this evening and eating it for a 3rd day in a row.

Bacon Potato Salad
From Emeril at the Grill

2 pounds small red potatoes, quartered
3/4 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
2 tablespoons lemon juice
1/3 cup finely chopped celery
2 tablespoons finely chopped green onions
1 tablespoon chopped parsley leaves
4 hard-boiled eggs, coarsely chopped
3/4 cup mayonnaise
1 1/2 tablespoons Creole or whole-grain mustard
4 strips crisp-cooked bacon, crumbled

Put the potatoes in a saucepan and add enough water to cover. Bring to a boil. Cook, partially covered, until fork tender, about 10 minutes.

Drain and transfer to a salad bowl. While the potatoes are still warm, season with the salt, cayenne, black pepper and lemon juice and toss well to combine. Add the celery, green onions, parsley and eggs. Combine the mayonnaise and mustard and add to the bowl. Sprinkle the bacon over the salad and toss gently but thoroughly to mix well.

Serve immediately or refrigerate and serve slightly chilled.

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17 Responses to “Bacon Potato Salad”

  1. Stolk Says:

    Mmmm…. bacon. And I always add carrots to potato salad for color; what have I been thinking?

  2. Dana McCauley Says:

    This recipe sounds very good! Tell me more about Creole mustard? I’m not familiar with it. Isit spicy and tomato-y?

  3. kickpleat Says:

    I’ve made a very similar potato salad recipe with sausage. But bacon? Yes please!

  4. Jen Says:

    With Creole mustard and bacon, this recipe is potato salad taken to a whole new level of fierce deliciousness.

  5. maman Says:

    those recipes look sooo yummy..can’t wait to try them!

  6. stephen Says:

    now your taking my language! man that would be good with a grilled sausage on the side.. hold the bun

  7. Caroline Says:

    To be honest, I didn’t have any “creole” mustard and used Dijon mustard… tasted great!

  8. new orleans strawberries | Fruit-mad Recipes Says:

    [...] Bacon Potato Salad :: Whipped [...]

  9. Emily Says:

    Wow. I don’t eat a lot of meat, but the flavors in this recipe made me crave a little bacon! I have bookmarked this recipe ~ the addition of cayenne took it over the top for me. The boyfriend is going to be *very* happy when I serve this one up. It’s like his favorite breakfast in a bowl.
    Have a good day!

  10. Kate Says:

    Here is another take on this salad — leaves out the mayo — see what you think!

    I was not much for potato salads before I tried this one, but it’s hard to go wrong adding bacon to anything!

  11. ButterYum Says:

    Oh my… this recipe is a delight! I thought I was going to like it better cold, but I actually liked it better warm. I’m going to do a post about it soon. Mind if I link it back to you?

  12. creole pecan pie | Fruit-mad Recipes Says:

    [...] Bacon Potato Salad :: Whipped [...]

  13. LP Says:

    I used veganaise and tempeh bacon and it was YUM

  14. julie Says:

    I just made this for a party I’m going to tomorrow. I used 6 lbs of potatoes so the recipe is 2.5 times larger. It looks so beautiful in the bowl I can’t wait to try it when it has cooled. So far what I’m noticing is the cayenne and lemon, I may have used a little too much lemon.

  15. bath screens Says:

    Added to my favourites list and added to my blogroll.

  16. Alissa Says:

    $author this is some important blog.

  17. mary Says:

    had to add a comment – in our family grandma’s potato salad was a requirement at family gatherings. She’s now gone but in heart each time I make it she’s still here – she always used Bacon!
    We use idaho potatoes boiled peeled, eggs, celery, onion, radishes – dice all – saute bacon (snipped in bite size pieces) – once bacon done add a splash of vinegar – scrap out of skillet on top of potatoes and add Hellman’s mayo, dash of sour cream, salt, pepper….Yum Garnish with bacon, green onions and paprika.

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