Tastes of Summer 2002: Barbecue


  Potato Salad

The Chef
MICHAEL ROMANO AND KENNY CALLAGHAN of Blue Smoke

Servings
Serves 4.

Ingredients
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

Cooking Instructions
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.



Best With
Romano and Callaghan's Baby Back Ribs, "Pit" Beans and Cole Slaw.

 

 
 
   
Dan Barber's Traditional Thanksgiving Feast
   
 
   
Daniel Boulud Taste Tests Recipes from 3 Amateur Chefs
 
Holiday Pairings: Fantasy Dishes and Pefect Bottles
Main Courses
Beef
Chicken
Seafood
Turkey
Vegetarian
Game
Other Dishes/Courses
Appetizers
Hors D'Oeuvres
Drinks
Breads
Condiments
Soups
Salads
Side Dishes
Desserts
Sauces & Dips
By Cuisine
American
Asian
French
Greek
Italian
Jewish/Kosher
Spanish/Latin
Occasions/Seasonal
Summer
Passover
Winter Holidays
 
 

 

 
Copyright © 2014 , New York Metro, Llc. All rights reserved.
NewYorkMagazine.com: About Us | Contact Us |  Privacy Policy | Terms of Use |  Search/Archives  | Advertise with Us  |  Newsletters  | Media Kit
New York Magazine: About New York   | Contact New York |  Subscribe to the Magazine |  Customer Services  | Media Kit