New York Deli Potato Salad Recipes

NEW YORK DELI STYLE POTATO SALAD

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.

LONG ISLAND DELI POTATO SALAD

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.

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

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.

20 DELI SALADS TO MAKE AT HOME

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a deli salad in 30 minutes or less!

REAL NEW YORK POTATO SALAD

Steps:

• 1. Boil and peel potatoes; when cool, thinly slice and salt.
• 2. Finely sliver onions. Mix together mayonnaise, lemon juice, vinegar, and sugar.
• 3. Toss potatoes and onion slices into mixture.

CLASSIC POTATO SALAD

Steps:

• Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
• As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
• Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
• Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.

NEW YORK POTATO SALAD

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.

DELI-STYLE POTATO SALAD

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.