Potato Salad by Emeril
Bring bold, zesty flavors to your next gathering with Potato Salad by Emeril—a classic side dish elevated with a signature twist. This recipe stars tender Yukon Gold potatoes paired with a creamy dressing made from mayonnaise, Dijon mustard, and a splash of white wine vinegar for a tangy kick. Crisp celery, fresh parsley, and sliced green onions add vibrant texture, while chopped hard-boiled eggs bring depth and creaminess. The real star? A hint of Emeril's Essence seasoning, delivering a burst of signature spice that takes this dish to the next level. Finished with a sprinkle of paprika for a pop of color, this irresistible salad is prepped in just 20 minutes and perfect for backyard barbecues, picnics, or any occasion. Serve it chilled as a refreshing complement to grilled meats or enjoy it as a satisfying stand-alone bite!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 tablespoon Kosher salt
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1.5 tablespoons White wine vinegar
- 2 Celery stalks, finely chopped
- 3 Green onions, thinly sliced
- 2 tablespoons Fresh parsley, chopped
- 3 Hard-boiled eggs, chopped
- 1 teaspoon Emeril's Essence (seasoning mix)
- 0.5 teaspoon Freshly ground black pepper
- 1 teaspoon Paprika (for garnish)
Instructions
Peel the Yukon Gold potatoes and cut them into 1-inch cubes.
Place the potatoes in a large pot and cover them with cold water. Add 1 tablespoon of kosher salt to the water.
Bring the pot to a boil over medium-high heat. Reduce the heat to a gentle simmer and cook the potatoes for 10–12 minutes, or until fork-tender but not falling apart.
Drain the potatoes and spread them out on a baking sheet to cool completely, about 15 minutes.
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, and white wine vinegar until smooth.
Stir in the chopped celery, green onions, fresh parsley, and chopped hard-boiled eggs.
Sprinkle in Emeril's Essence seasoning, freshly ground black pepper, and adjust salt to taste. Mix well to combine.
Once the potatoes are completely cool, gently fold them into the dressing mixture. Be careful not to mash the potatoes.
Transfer the potato salad to a serving bowl and sprinkle with paprika for garnish.
Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
Serve chilled and enjoy!
Nutrition Facts
Calories |
2761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.1 g | 251% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 793 mg | 264% | |
| Sodium | 3506 mg | 152% | |
| Total Carbohydrate | 222.4 g | 81% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 14.4 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 339 mg | 26% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 4780 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
