GMA Recipe: Spicy Dill Pickle Potato Salad

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Spicy Dill Pickle Potato Salad
From chef and author Emeril Lagasse
June 20, 2008

One of Emeril Lagasse's favorite potato salads on Good Morning America.

Ingredients

3 pounds small yukon gold potatoes, well scrubbed and quartered

1 1/2 teaspoons salt

1/2 cup mayonnaise

1/4 cup sour cream

2 tablespoons buttermilk

2 tablespoons Dijon mustard

2 teaspoons dill pickle juice

1 teaspoon red hot sauce, or more to taste

1 teaspoon minced garlic

1 teaspoon chopped fresh dill

1/4 teaspoon ground black pepper

Pinch cayenne

3 hard boiled eggs, peeled and cut into 1/2-inch pieces

1/2 cup chopped dill pickles

1/3 cup chopped red onions

Directions

In a large pot, combine the potatoes with 1 teaspoon of salt and enough water to cover by 1 inch. Bring to a boil. Lower the heat and simmer until the potatoes are fork tender, 10 to 12 minutes. Drain and let cool slightly.

In a bowl, whisk together the mayonnaise, sour cream, buttermilk, mustard, pickle juice and hot sauce. Add the garlic, dill, remaining 1/2 teaspoon of salt, pepper, and cayenne, and whisk to combine. Place the potatoes in a large bowl and add the dressing, tossing to coat evenly. Add the eggs, pickles, onions and toss to combine. Adjust seasoning, to taste.

Refrigerate until cool, 2 to 3 hours, before serving.

Makes 6-8 servings.

Recipe copyright Emeril Lagasse, Emeril's Food of Love Productions © 2008