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Butteryum food blog recipes

Emeril's Hot Potato Salad with Bacon and Ham

Patricia Reitz

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


  • 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


  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