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.).
BEST POTATO SALAD
Steps:
- Combine the dressing ingredients and set aside.
- Bring the potatoes and eggs to a rolling boil. After 7 min remove the eggs and run under cold water. Continue boiling the potatoes until tender. Remove and cool potatoes and eggs before handling.
- Chop the potatoes and eggs into a large bowl and add the chopped celery and onion.
- Toss everything with the prepared dressing and refrigerate before serving.
Nutrition Facts : ServingSize 1 g, Calories 370 kcal, Carbohydrate 24 g, Protein 6 g, Fat 28 g, SaturatedFat 5 g, Cholesterol 113 mg, Sodium 548 mg, Fiber 1 g, Sugar 9 g
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.
DELI-STYLE POTATO SALAD
I was inspired by my grandmother to cook, and loved going to her house for Sunday dinner. She passed her cooking skills down, and today my mom and I still make this potato salad. -Sally L. Miner, El Mirage, Arizona
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. Drain and set aside to cool., Coarsely chop 4 eggs. In a large bowl, combine the chopped eggs, pickles, onion and radishes; add potatoes. In a small bowl, combine the Miracle Whip, milk, mustard, pickle juice, sugar, salt and pepper. Pour over potato mixture; stir to combine., Slice remaining eggs and arrange over salad; sprinkle with paprika if desired. Cover and refrigerate for 4 hours before serving.
Nutrition Facts : Calories 197 calories, Fat 12g fat (2g saturated fat), Cholesterol 150mg cholesterol, Sodium 1045mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 1g fiber), Protein 6g protein.
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.
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