Recipe courtesy of Wolfgang Puck

Potato Salad "New Jersey" Style

  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 8 servings
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2 pounds Yukon gold potatoes

3 hard boiled eggs, finely chopped

1/2 cup mayonnaise

1/2 medium yellow onion, finely diced

2 stalks celery, finely diced

Kosher salt

Freshly ground black pepper

Sugar, to taste


  1. Boil potatoes in skin and let cool. Slice into quarters. Add eggs, mayonnaise, onion, and celery and fold together. Season to taste with salt, pepper and sugar.
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