This is my favorite non-German bacon potato salad. What makes it special is that the potatoes are seasoned while they're warm so they soak up all the great flavors before you finish the salad. The use of lemon juice really brightens the dish, but you could always use vinegar if you prefer. This is an older recipe from Emeril Lagasse which, surprisingly, contains no extra bacon grease!
- 2 lbs small red potatoes, quartered
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon cayenne
- 1⁄4 teaspoon fresh ground black pepper
- 2 tablespoons lemon juice
- 1⁄3 cup finely chopped celery
- 2 tablespoons finely chopped green onions
- 1 tablespoon chopped fresh parsley leaves
- 4 hard-boiled eggs, coarsely chopped
- 3⁄4 cup mayonnaise
- 1 1⁄2 tablespoons whole grain mustard (or Creole)
- 4 slices 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.