GMA Recipe: Day-After Crab Boil Potato Salad

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Emeril's Day-After Crab Boil Potato Salad
From chef and author Emeril Lagasse
June 20, 2008

One of Emeril Lagasse's favorite potato salads on Good Morning America.

Ingredients

2 pounds potatoes, peeled and small diced (1/3-inch cubes)

1/3 cup finely minced red onions

1 teaspoon minced garlic

1 teaspoon Kosher Salt

1/4 teaspoon freshly ground black pepper

3 tablespoons extra-virgin olive oil

2 firm-ripe avocados, peeled, pitted and small diced

3 tablespoons fresh lime juice

2 tablespoon minced jalapeno

2 tablespoons finely chopped cilantro leaves

1/2 teaspoon cumin (optional)

Directions

In a large bowl combine the potatoes, crumbled bacon, 1/4 cup of the reserved bacon drippings, black olives, green olives, onion, and green onions.

In a small bowl combine the smashed garlic cloves and mayonnaise and, using the back of a spoon or a fork, mash until the garlic is well blended with the mayonnaise. (Alternatively, combine the garlic and mayonnaise in the bowl of a food processor and process until smooth and thoroughly blended.)

Add the garlic-mayonnaise mixture to the other ingredients and toss the potato salad until thoroughly mixed. Season with salt and pepper, if necessary.

Refrigerate for several hours or overnight to allow flavors to blend.

Makes 8-10 servings.

Recipe copyright Emeril Lagasse, Emeril's Food of Love Productions © 2008