Provided by: Chefs Michael Romano, Kenny Callaghan
Place the potatoes in a large pot, and cover with cold salted water. Bring to a boil, and cook until tender, 10 to 15 minutes. Remove the pot from the heat, and allow the potatoes to cool in the cooking liquid. Drain the potatoes while they are still warm.
Combine the mayonnaise, onions, celery, sugar, vinegar, mustard, and salt and pepper in a large bowl. Add the potatoes to the dressing while they are still warm. Gently fold in the chopped eggs, and garnish with chives.(Published 2002)