New This Month

Warm Potato Salad


This simple potato salad recipe comes from chef Emeril Lagasse. It pairs nicely with E.J.'s Simple Oven-Barbecue Ribs.

  • Servings: 6

Source: The Martha Stewart Show, January 2010


  • 6 baking potatoes, such as russet, peeled and cut into bite-size pieces
  • Coarse salt and freshly ground black pepper
  • 1 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1/4 cup red-wine vinegar
  • 1 small onion, finely chopped
  • 1/2 cup finely chopped celery
  • 4 hard boiled eggs, coarsely chopped
  • 1/4 cup chopped fresh flat-leaf parsley
  • Freshly ground white pepper


  1. Place potatoes in a large saucepan and cover with water; season with salt. Place saucepan over medium-high heat and bring to a boil; cook until potatoes are easily pierced with a fork.

  2. Meanwhile, place heavy cream in a small saucepan. Cook over medium heat until reduced to 1/2 cup. Remove from heat and let cool.

  3. Drain potatoes and transfer to a large bowl. Add mustard and vinegar; season with salt and black pepper. Add onion, celery, eggs, reduced heavy cream, and parsley; mix until well combined. Season with salt and white pepper before serving.

Reviews Add a comment

  • tclarke82
    30 SEP, 2013
    Wonderful, classic potato salad. My husband and I loved it – I made it exactly as instructed which resulted in perfectly balanced flavors. Having the reduced heavy cream instead of mayo and russet potatoes made it rich but not oily (no "yuck" factor). Though I loved the warm serving temperature, it improved once refrigerated for 24 hours. Printing it out as my go-to recipe as we speak...
  • QueenPorsha
    21 AUG, 2011
    This recipe was so yummy!!! It went well with my bbq ribs I made for my sunday dinner ! I will definately make this potatoe salad again.