Best 2 Potato Salad New Jersey Style Recipes

The distinctive feature of New Jersey potato salad is the inclusion of hard-boiled eggs and sweet pickle relish, plus occasionally celery and onion. The type of mayonnaise varies, and might be homemade or store-bought. The potatoes, usually white or red, are cooked, peeled, and diced. New Jersey potato salad is served cold and is commonly at backyard barbecues, holiday meals, and potlucks. This article will give you some tips on how to make the best potato salad, New Jersey style.

Here are our top 2 tried and tested recipes!

POTATO SALAD "NEW JERSEY" STYLE

Potato Salad

Provided by Food Network

Categories side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 8

Ingredients

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

Steps:

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.

POTATO SALAD 'NEW JERSEY' STYLE

Potato Salad 'New Jersey' Style image

found recipe at http://www.mail-archive.com/[email protected]/msg06309.html My Mom used to make potato salad this way, but she added diced sweet pickles with it as well, and about 2 tablespoons of cider vinegar.

Provided by Penny Hall

Categories Potato Salads

Time 40m

Number Of Ingredients 8

Ingredients

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

Steps:

1. This recipe can be used for those backyard summer get togethers that everybody loves. Simple to make and has a wonderful flavor. You can either leave the skins on for a little more texture or remove them for a cleaner look. Both methods provide you with a great cold potato salad. 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. Organize all the raw ingredients. Cut the potatoes in half, then into quarters. Then cut each quarter twice more or into desired size. Combine all the ingredients together and mix well.

Tips:

For the best results, use waxy potatoes such as Yukon Gold or Red Bliss. These potatoes hold their shape well and won't become mushy in the salad.
Boil the potatoes until they are just tender. Overcooked potatoes will become dry and crumbly.
While the potatoes are boiling, prepare the dressing. This will give the flavors time to meld.
Once the potatoes are cooked, drain them immediately and rinse them with cold water. This will stop the cooking process and prevent the potatoes from becoming mushy.
Cut the potatoes into bite-sized pieces. This will make them easier to eat and will help the dressing to coat them evenly.
Add the dressing to the potatoes and toss to coat. Be gentle so you don't break up the potatoes.
Chill the potato salad for at least 30 minutes before serving. This will allow the flavors to develop and the salad to firm up.
Serve the potato salad with your favorite toppings, such as hard-boiled eggs, bacon, or chopped celery.

Conclusion:

New Jersey-style potato salad is a classic summer side dish that is easy to make and always a crowd-pleaser. With its creamy dressing, tender potatoes, and savory ingredients, this salad is sure to be a hit at your next potluck or barbecue. So next time you're looking for a simple and delicious potato salad recipe, give this New Jersey-style version a try.