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Potato Salad "New Jersey" Style

This New Jersey-style potato salad features boiled and sliced Yukon Gold potatoes combined with finely diced hard-boiled eggs, celery, yellow onion, and mayonnaise. It's simply seasoned with salt, pepper, and a touch of sugar for a classic, easy-to-make side dish.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course lunch/dinner
Cuisine central europe
Servings 8 people
Calories 1785.9 kcal

Equipment

  • 1 Large Pot For boiling potatoes
  • 1 Colander For draining potatoes
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Large Mixing Bowl

Ingredients
  

Main

  • 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

Instructions
 

  • 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.

Notes

Boil the potatoes starting in cold, salted water. This helps them cook more evenly. Don't overcook; they should be tender but not falling apart. Cooling the potatoes completely before slicing and mixing is crucial for texture – warm potatoes will absorb too much mayonnaise and become mushy. Taste and adjust seasoning generously with salt, pepper, and a pinch of sugar to balance the flavors. For a less sharp onion bite, rinse the diced onion under cold water before adding to the salad.