GMA Recipe: Warm Potato Salad

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Warm Potato Salad
From chef and author Emeril Lagasse

A great side dish for fish (especially recommended for Baked Redfish with Cashew-Garlic Butter), sandwiches or cooking on the grill from Emeril Lagasse on Good Morning America.

Ingredients

6 medium Idaho potatoes, peeled and cut into 1-inch dice

2 tablespoons Dijon mustard

1/4 cup red wine vinegar

3/4 cup finely chopped yellow onions

1/3 cup finely chopped celery

4 Perfect Hard-Boiled Eggs , chopped

1 cup heavy cream, boiled until reduced to 1/2 cup

1/4 cup chopped fresh flat-leaf parsley

1 teaspoon salt

1/4 teaspoon freshly ground white pepper

1/4 teaspoon freshly ground black pepper

Directions

Place the potatoes in a large pot of lightly salted water. Bring to a boil and cook until fork-tender, about 12 minutes. Drain.

In a large bowl, whisk together the mustard and red wine vinegar.

Add the hot potatoes. Toss to coat.

Add the onions, celery, eggs, heavy cream, and parsley. Season with the salt, white pepper, and black pepper. Adjust the seasoning to taste.

Cover to keep warm until ready to serve.

Yield: Makes 6 servings

Recipe courtesy of Emeril Lagasse, © 2002.