|Bacon Potato Salad
2 lb small red potatoes, quartered
3/4 tsp salt
1/4 tsp cayenne pepper
1/4 tsp ground black pepper
2 TBS lemon juice
1/3 cup chopped celery
2 TBS green onion, finely chopped
1 TBS fresh parsley, chopped
4 hard-boiled eggs, coarsely chopped
3/4 cup mayonnaise
1 1/2 TBS whole grain mustard (we were all out & just used Dijon & it was great)
4 strips bacon, cooked crisp & crumbled
Place the potatoes in a saucepan & cover with water. Bring to a boil. Cook until fork tender about 10 - 12 minutes. Drain & put in a bowl. While still warm season the potatoes with salt, cayenne, pepper and lemon juice. Toss well. Add the celery, onion, parsley & eggs.
Mix the mayonnaise & mustard together. Stir into the salad. Add the bacon & toss gently.
Serve right away or refrigerate & serve cold.
6 servings - - From Emeril at the Grill: A Cookbook for All Seasons