Best 2 New York Deli Style Potato Salad Recipes
In the culinary world, few dishes evoke nostalgia and comfort quite like the New York deli-style potato salad. This classic side dish transports taste buds to the bustling streets of the Big Apple, where delis and diners serve up heaping portions of creamy, tangy, and satisfying potato salad. Whether you're a seasoned home cook or a novice in the kitchen, mastering the art of creating this iconic dish will elevate your culinary repertoire and impress your dinner guests. Join us on a culinary adventure as we explore the secrets to making the perfect New York deli-style potato salad, from selecting the ideal potatoes to crafting a delectable dressing that brings all the flavors together.
Let's cook with our recipes!
NEW YORK DELI STYLE POTATO SALAD
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
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.
JOHN'S NEW YORK DELI-STYLE POTATO SALAD RECIPE - (4/5)
Provided by á-4792
Number Of Ingredients 7
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.
Tips:
- Use Yukon Gold or red potatoes: These potatoes hold their shape well and have a creamy texture.
- Boil potatoes until tender, but not mushy: You want the potatoes to be firm enough to hold their shape, but not so hard that they're difficult to chew.
- Cool potatoes completely before making the salad: This will help prevent the salad from becoming watery.
- Use a light hand when mixing the salad: You don't want to mash the potatoes.
- Taste the salad and adjust the seasonings as needed: You may want to add more salt, pepper, or vinegar.
- Serve the salad immediately or chill it for later: The salad is best served fresh, but it can also be chilled for up to 2 days.
Conclusion:
New York deli-style potato salad is a classic dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. Whether you like it simple or loaded with add-ins, this potato salad is sure to be a hit. So next time you're looking for a side dish that is both delicious and satisfying, give New York deli-style potato salad a try.
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