Emeril's Hot Potato Salad with Bacon and Ham

Oh my goodness, was this ever good! It's a recipe from Emeril's new book Emeril at the Grill. I found this recipe on a great blog called Whipped by Caroline - you should definitely check it out.

True Confession Time, I've watched Emeril cook a gazillion times, but this is actually the first recipe of his that I've ever made. If his other recipes are half as good as this one, I'll have to add a few of his cookbooks to my collection!

I made the recipe almost exactly as stated below, with just a couple of very minor changes. I didn't have any creole or whole-grain mustard on hand, so I subbed dijon. I also had about 1/2 c. cubed grilled ham leftover, so I threw it in, and wow - what a combo with the mustard!

The recipe says you can serve this salad warm or cold. Since I'm usually a cold potato salad kind of girl, I thought I would like this one best cold, but nope, I actually preferred it warm. Also, next time I make this salad (and there will be a next time), I'll increase the potatoes to 2.5 or 3 pounds. I like a higher spud to dressing ratio.

Hot Potato Salad with Bacon and Ham

makes 8 servings

Printable Recipe

Ingredients

• 2.5 - 3 pounds small red potatoes, cut to bite-size pieces

• 3/4 teaspoon salt

• 1/4 teaspoon cayenne

• 1/4 teaspoon ground black pepper

• 2 tablespoons fresh lemon juice

• 1/3 cup finely chopped celery

• 2 tablespoons finely chopped scallions

• 1 tablespoon chopped parsley leaves

• 4 hard-boiled eggs, coarsely chopped

• 3/4 cup mayonnaise

• 1 1/2 tablespoons dijon mustard (E likes creole or whole-grain)

• 4 strips crisp cooked bacon, crumbled

• 1/2 cup cubed ham

Directions

1. Put the potatoes in a saucepan and add enough water to cover, add a little kosher salt for flavor, and bring to a boil.

2. Cook for about 10 minutes, until for tender.

3. While potatoes are cooking, prepare the dressing. In a large bowl, combine mayo, mustard, salt, pepper, cayenne, and lemon juice; mix to combine.

4. Add drained potatoes and remaining ingredients; toss and serve warm.

adapted from Emeril at the Grill

Chopped Vegetable Salad with Aged Cheddar

This is a pretty yummy take on Broccoli Salad. It includes extra sharp Vermont Cheddar; an addition my hubby absolutely loves.

I start by chopping one bunch of broccoli and one head of cauliflower into small pieces. Don't discard those broccoli stalks, you can peel the fibrous outer skin to reveal a tender interior that can also be added to this salad (this is what you find in a bag of broccoli slaw).

See the chopped broccoli stalks (center left), followed by chopped crispy bacon, and diced red onion.

Next, add cubes of extra sharp cheddar cheese. I also threw in small handful of dried cranberries that I had. You could use raisins too.

Time to mix up the yummy dressing. It goes together lickety-split.

Pour the dressing on the vegetables, stir, and serve. This is one of those salads that is extremely versatile - you can vary the type of vinegar used, add different vegetables, add nuts, add your favorite dried fruits, whatever.

For a more substantial side dish, try adding cubes of grilled ham steak - very yummy.

Chopped Vegetable Salad with Aged Cheddar

makes 12 servings

Printable Recipe

Ingredients

For the salad:

• 1 bunch broccoli, florets chopped

• 1 head cauliflower, florets chopped

• 6-8 slices of cooked bacon, chopped

• 1/2 red onion, chopped fine

• 1 1/2 cups cubed extra sharp cheddar

• Optional ingredients: cubed ham, chopped carrots, chopped cashews, raisins, dried cranberries, dried cherries, etc.

For the dressing:

• 4 tablespoons red wine vinegar (or your favorite)

• 2 tablespoons granulated sugar

• 1 cup mayonnaise (can also substitute plain yogurt)

• 1 teaspoon kosher salt

• 1 teaspoon ground black pepper

• 1 teaspoon freshly squeezed lemon juice

Directions

1. In a large bowl, combine the salad ingredients.

2. In a small bowl, whisk together the dressing ingredients and pour over the vegetables; stir well and chill before serving.