Danny Meyer’s Grandmother’s Potato Salad

We've been serving this at barbecues since we were back on Burd Street. Greg calls it an “old fashioned, church supper potato salad.”


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.

Yield: 4 servings.

From Michael Romano and Kenny Callaghan of Blue Smoke restaurant, as printed in New York magazine, May 2002.

06:30:00 on 06/02/07 by liz - Category: Recipes


paula wrote:

Good god, I love potato salad. The only thing that recipe is missing is my secret ingredient...crumbled BACON! Mmmmmn, bacon.

06/04/07 18:25:51

liz wrote:

You know, I do love this one without bacon — believe it or not. I've also found you may not need ALL the dressing. It makes a lot of dressing.

06/04/07 23:16:56

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