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Smashed Potato Salad

  • Yield: 4 servings


  • 2 pounds new potatoes, chopped
  • 1/2 cup minced onions
  • 3 hard-boiled eggs, chopped
  • 1 teaspoon minced garlic
  • 1 tablespoon light brown sugar
  • 1/2 to 3/4 cup mayonnaise
  • 1/4 cup yellow mustard
  • Dash of Worcestershire sauce
  • Dash of Tabasco pepper sauce
  • 1 lemon, juiced
  • Salt and pepper


  • Place the potatoes in a saucepan and cover with water. Season the water with salt. Bring the potatoes to a boil and reduce to a simmer. Cook the potatoes until fork tender, about 8 to 10 minutes. Remove from the heat and drain. Turn the potatoes into a mixing bowl.
  • Using a handheld masher, mash the potatoes. Stir in the onions, eggs and garlic. Stir in the brown sugar, mayonnaise, and mustard. Mix thoroughly. Season the salad with Worcestershire sauce, Tabasco pepper sauce, lemon juice, salt and pepper. Cover the salad and refrigerate until chilled. Serve with the brisket.