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Home > Restaurants > Recipes > Potato Salad

Potato Salad

Provided by: Chefs Michael Romano, Kenny Callaghan
Served at: Blue Smoke

  • Type of Dish: Sides
  • Servings: 4
  • Cuisine: American
  • Special Requests: Kid-Friendly, Quick and Easy, Vegetarian/Vegan
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4 and 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-to-1-inch pieces
2 cups mayonnaise
1 cup chopped sweet onion
1 and 1/2 cups finely diced celery
1 teaspoon sugar
1/4 cup red-wine vinegar
1/4 cup yellow mustard
1 tablespoon salt
3/4 teaspoon freshly ground black pepper
9 hard-boiled eggs, shelled and coarsely chopped
1 tablespoon snipped chives


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)

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