Best 4 New York Potato Salad Recipes
When it comes to summertime favorites, nothing says it better than potato salad. This versatile side dish can be made in countless ways, each with its own unique flavor and texture. In this article, we'll take you on a journey to explore the best recipes for making New York potato salad. We'll cover classic recipes that have been passed down for generations, as well as some modern twists that add a contemporary flair. Whether you're a seasoned cook or a beginner in the kitchen, we guarantee that you'll find the perfect recipe to satisfy your taste buds. So gather your ingredients, put on your apron, and let's dive into the world of New York potato salad!
Check out the recipes below so you can choose the best recipe for yourself!
NEW YORK DELI POTATO SALAD
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
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.).
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.
NEW YORK POTATO SALAD
Provided by Sydney A. Ducker
Categories Salad Potato Side Fourth of July Picnic Vegetarian Kid-Friendly Quick & Easy Mayonnaise Bell Pepper Tailgating Bon Appétit Oregon Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 12
Steps:
- Cover potatoes with salted water in large pot. Cover and boil gently until potatoes are tender but still hold their shape, about 30 minutes. Drain and cool slightly. Peel and cut into 1-inch pieces. Transfer potato pieces to large bowl.
- Stir vinegar and mustard in medium bowl until mustard dissolves. Mix in mayonnaise, sour cream, sugar and paprika. Add bell peppers and celery. Pour dressing over warm potatoes; toss gently. Season with salt and pepper. Cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.) Garnish with sliced eggs and chopped parsley. Serve at room temperature.
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 waxy potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better than starchy potatoes, making them ideal for potato salad.
- Boil the potatoes until they are just tender: Overcooked potatoes will become mushy when mixed with the dressing.
- Cool the potatoes completely before adding the dressing: This will help prevent the dressing from becoming watery.
- Use a mayonnaise-based dressing: A mayonnaise-based dressing is the classic choice for potato salad, but you can also use a vinaigrette or a yogurt-based dressing.
- Add your favorite mix-ins: Feel free to add your favorite mix-ins to the potato salad, such as chopped celery, onion, hard-boiled eggs, bacon, or cheese.
- Season to taste: Be sure to season the potato salad to taste with salt and pepper.
- Chill the potato salad for at least 30 minutes before serving: This will allow the flavors to meld and the potato salad to become more refreshing.
Conclusion:
New York potato salad is a classic summer dish that is easy to make and always a crowd-pleaser. By following these tips, you can make the best New York potato salad that will be a hit at your next potluck or barbecue.
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