New York Deli Potato Salad Recipes

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NEW YORK DELI STYLE POTATO SALAD



New York Deli Style Potato Salad image

When I moved down South, after living in New York for 35 years, I could no longer find a "deli" style potato salad I liked. I like a simple vinegar based salad with just a small amount of finely diced onion. Common in most Deli's on Long Island, NY. I have tweaked a few recipe's I found on recipezaar and below seems to be the best. I'm famous for cooking my potatos too long, so cook them till you think they're done! I like to use a new potato and tried it with those dutch baby yellow potatos last night. Yummy!

Provided by ItalianMomof2

Categories     Potato

Time 25m

Yield 6 cups, 6-8 serving(s)

Number Of Ingredients 8

3 lbs potatoes, Cooked, cooled and sliced
1 1/2 cups mayonnaise
3 tablespoons white vinegar
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1/4 cup finely minced vidalia onion

Steps:

  • In Large mixing bowl combine Mayonaise, Vinegar, Sugar, Salt, Pepper, Garlic Powder & Onions.
  • Mix well.
  • Add Cooked Potatoes to the mixture and mix until all Potatoes are covered.
  • Refrigerate until ready to serve.

GERMAN POTATO SALAD



German Potato Salad image

The reassurance of potato salad, its portability, conviviality and - depending on the cook - blank slate for creativity have been appealing to Americans since the last half of the 19th century. Immigrants and travelers to America introduced many styles, including variations of salade Nicoise (the French salad of potatoes, olives, green beans and tuna, dressed with vinaigrette), and salade Russe (cubed potatoes, peas and carrots bound with mayonnaise). German settlers brought hot potato salad, and that savory combination of warm potatoes lightly dressed with hot bacon fat and vinegar became entrenched in Pennsylvania and throughout the Midwest. This is an adaptation of a classic version that was first published in the 1931 edition of "The Joy of Cooking."

Provided by Suzanne Hamlin

Categories     salads and dressings, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 9

2 pounds boiling potatoes, scrubbed but not peeled
4 strips bacon
1 bunch scallions, trimmed and cut into thin slices, including some of the green
1/2 cup minced celery, including some leaves
1/2 cup cider vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon paprika
1/4 teaspoon dry mustard

Steps:

  • Cut the potatoes in half if they are large, put them in a pot and add enough lightly salted water to cover them by 2 inches. Bring to a boil, and boil gently, uncovered, for about 15 minutes, until just tender. Drain.
  • While the potatoes are still warm, peel and slice, or cube them, into a large serving bowl.
  • In a skillet, cook the bacon until crisp. Drain. Pour out all but 2 tablespoons of bacon fat. Add scallions and celery, and cook until soft, about 2 minutes. Mix with potato pieces.
  • In the same skillet, mix 1/4 cup of water with cider vinegar, sugar, salt, paprika and dry mustard. Stirring with a whisk, bring to a boil and pour over salad. Crumble bacon over the top, and serve warm.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 342 milligrams, Sugar 2 grams, TransFat 0 grams

NEW YORK DELI POTATO SALAD



New York Deli Potato Salad image

I have only found my favorite potato salad in delicatessens in New York City and Long Island and in some Italian and Jewish delis elsewhere. After much searching, a friend on Long Island sent me this recipe which comes as close to perfection as any I've tried. The recipe may be cut down as the quantities are for a party.

Provided by Brad Beckwith

Categories     Potato

Time 1h

Yield 30-40 serving(s)

Number Of Ingredients 11

10 lbs new potatoes
3/4 cup sugar
3/4 cup white vinegar
3/4 cup water
1 small onion, pureed
1 tablespoon white pepper
1 tablespoon salt
3/4 cup vegetable oil
Hellmann's mayonnaise
parsley (to garnish)
grated carrot (to garnish)

Steps:

  • Steam potatoes over 32-40 oz. water.
  • Peel while hot. (You can actually scrape off the skin by hand under cold water.).
  • Cool in refrigerator for at least one hour.
  • Mix next seven ingredients in a bowl, adding oil last.
  • Slice the potatoes in 1/4" slices into a very large bowl.
  • Fold in the mixture.
  • Chill overnight.
  • Add Hellman's mayo to desired consistency.
  • Spread in large, flat serving dishes and garnish. (I used fresh parsley and finely grated carrots for color.).

BUD'S POTATO SALAD



Bud's Potato Salad image

This is my Dad's potato salad recipe. I have never seen it made this way, and whenever I take a bowl of it somewhere it always leaves empty.

Provided by DIANA_LESLIE

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 13h20m

Yield 20

Number Of Ingredients 8

10 pounds potatoes
1 cup water
1 cup white wine vinegar
1 cup white sugar
2 onions, diced
salt and pepper to taste
1 tablespoon celery seed
2 cups mayonnaise

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and allow to cool.
  • Slice cooled potatoes and layer in a large bowl or dish.
  • In a saucepan combine water, vinegar and sugar. Bring to a boil and cook for one minute. Remove from heat and pour over potatoes. Cover and chill for at least 12 hours.
  • Drain excess marinade and add onions, salt, pepper, celery seed and mayonnaise. Mix well and serve chilled.

Nutrition Facts : Calories 377.3 calories, Carbohydrate 51.5 g, Cholesterol 8.4 mg, Fat 17.8 g, Fiber 5.2 g, Protein 5 g, SaturatedFat 2.7 g, Sodium 140.8 mg, Sugar 12.5 g

JOHN'S NEW YORK DELI-STYLE POTATO SALAD RECIPE - (4/5)



John's New York Deli-Style Potato Salad Recipe - (4/5) image

Provided by á-4792

Number Of Ingredients 7

5 pounds red potatoes, boiled
1/2 cup carrots
1/4 cup curly parsley, fresh
1 cup Hellman's mayo
1/4 cup white vinegar
1/4 cup sugar
1 tablespoon Kosher salt, or to taste

Steps:

  • Place the potatoes in a big pot of water. Turn up the heat to high! Cook them to perfection in boiling water. Don't over cook (they will be too mushy). Don't under cook. I can't give you an exact time but start checking after 20 minutes. You just need to use your fork and your cooking instincts. Peeling: You can peel them before boiling but it's easier to pull off the skins after cooking. Tip : Let them cool, first! After cooking, drain well and let them cool down. After a spell, chill in the fridge until they are cold. During the cooling off period grate ½ cup of carrots and ¼ cup of minced curly parsley. Take the cool potatoes and slice them thin. (About a quarter of an inch or so) Place sliced potatoes in a giant mixing bowl and add the mayo, white vinegar, sugar, salt, carrots and parley too. Gently mix it up with a big 'ole spoon. Adjust to taste. Chill, may be eaten it within 3 days preparing.

POTATO SALAD



Potato Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

5 pounds medium red-skinned potatoes
1 medium white onion, finely grated
2/3 cup cold water
1/2 cup distilled white vinegar
1 teaspoon sugar
1/2 teaspoon coarse salt
1 cup Hellmanns Mayonnaise
Chopped parsley, for garnish (optional)
Hard-boiled eggs sliced, for garnish (optional)

Steps:

  • Place potatoes in a large pot, and cover with water; bring to a boil. Reduce to a simmer, and cook until soft when pierced with the tip of a knife, about 30 minutes. Drain, and allow to cool slightly. Peel potatoes, and slice into 1/4-inch-thick slices.
  • Combine potatoes, onion, water, vinegar, sugar, and salt in a large bowl. Toss gently between two large bowls, trying not to break up potato slices. Let stand for 10 minutes. Add mayonnaise; mix gently between two large bowls until well combined and creamy. Refrigerate for at least 2 hours; the mixture will thicken as it stands. Garnish with parsley and/or sliced hard-boiled eggs, if desired.

LONG ISLAND DELI POTATO SALAD



Long Island Deli Potato Salad image

Provided by kmorales

Time 5h

Yield 8

Number Of Ingredients 17

2 pounds potatoes, boiled in their skin and cooled
Brine
1 cup white vinegar
1 1/3 cup water
3/4 cup sugar
1 onion, chopped
salt and pepper, to taste
Dressing
1/2 cup mayonnaise
3/4 cup sour cream
2 1/2 tablespoons tarragon vinegar
1 1/2 teaspoon salt
3/4 teaspoon celery seed
Salad
3/4 cup sliced green onions
1 small jar chopped pimientos
3 hard-cooked eggs, chopped

Steps:

  • Combine brine ingredients and boil for 5 minutes. Peel potatoes and slice thin. Pour hot brine over them. Let them marinate for 24 hours. Drain in colander but do not drain dry. Add mayonnaise, enough to make it as creamy as you like. It is better to make it the day before, or even 2 days before. For Dressing: Mix well and refrigerate while making the rest of the salad. For Salad: Mix potatoes, onions in bowl. Drain pimientos well and then put on a paper towel so that the salad doesn't turn pink. Add eggs. Mix dressing gently with all the above stuff and keep refrigerated until ready to serve.

Nutrition Facts :

CLASSIC POTATO SALAD



Classic Potato Salad image

Creamy potato salad gets a kick of flavor from red wine vinegar, sweet pickle, Dijon mustard and scallions for the perfect balance of sweet and savory. Pack this for your next picnic or make a double batch for a barbecue.

Provided by Jodi Luber

Time 45m

Number Of Ingredients 11

2 lbs. small red bliss potatoes (washed well)
2 tbsp. red wine vinegar
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
2 tbsp. Dijon mustard
1/2 cup mayonnaise
1/2 cup celery, diced
1/4 cup chopped sweet pickles (do not use relish)
3 scallions, thinly sliced
1/2 cup chopped red pepper
2 tbsp. fresh chopped parsley

Steps:

  • Bring potatoes to a boil in a large pot and cover, stirring occasionally until a sharp knife inserted into a potato can pass through easily, approximately 25 - 30 minutes. Drain potatoes and rinse under very cold water. Let potatoes cool.
  • Slice potatoes into large chunks and place in large serving bowl. Add vinegar, salt, and pepper and gently toss.
  • In a medium bowl, whisk together mayo, mustard and parsley. Add to potatoes and gently combine.
  • Combine chopped pickles, celery, red pepper and scallions in small bowl and add to potato mixture and toss gently.
  • Refrigerate until ready to serve. Taste and adjust salt and pepper if needed.

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