Park Deli Potato Salad
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- 5-6 medium red potatoes
- 1/2 sweet onion, grated
- 1/3 Cup water
- 1/4 Cup white vinegar
- 1 Teaspoon salt
- 1 Tablespoon sugar
- 1 Cup mayonnaise
Add the potatoes to a large pot and fill with cold water and 1 teaspoon of salt.
Bring to a boil and simmer until the potatoes are fork-tender, about 30 minutes. Let cool slightly and peel. Add the onion to a medium-size bowl. Add the water, vinegar, salt, and sugar. Whisk to combine.
Slice the warm potatoes to about ¼-inch thick. Place in a large bowl. Pour the onion-vinegar mixture over the warm potatoes.
Let the potato salad sit for approximately 10 minutes so that the potatoes can absorb some of the liquid. There will be a little liquid left. This is what makes this salad so nice and creamy. Add the mayonnaise and stir gently so not to break up the potatoes. Chill for at least 2 hours.
Calories Per Serving211
Folate equivalent (total)18µg4%
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.
Park Deli Potato Salad - Recipes
This recipe for New York Deli Style Potato Salad has been an evolution over the years… I’d try a recipe… no not right…adapted it…still not right.. and so it went…. until I was adapting an adaptation that was adapted twice since the original…. It’s a wonder I knew what I did.
As many of you know I grew up in Queens…had ties to Brooklyn and also grew up on Long Island…. so trust me… I know New York Deli…. Every neighborhood had them and each neighborhood had their own tweak to the salads…. and the residents of that neighborhood…. die-hard fans of their deli’s salads.
The New York Deli Style Potato Salad was really plain in comparison to other parts of the country… it contains few ingredients… and the dressing is put on heavily. Potatoes, finely chopped onions, salt, pepper, sometimes finely chopped celery, sometimes finely chopped parsley… a dressing made of mayo, white vinegar, sugar… that’s it!
When I hit it right I swear I heard the Alejuluah chorus.
There a million recipes for potato salad…. and I’m sure they are all well liked by somebody… this is one from my childhood and we like it.
The amounts are approximate… the dressing is doubled… I always double the dressing and use what I need… which usually turns out to be the entire batch anyway… this way you can make as many potatoes as you want without worrying if you have enough dressing.
Recipe: New York Deli Style Potato Salad
All you need:
About 4 pounds potatoes, cooked, cooled then sliced
3 cups Hellman’s Real Mayonnaise
6 tablespoons white vinegar
4 tablespoons sugar
Freshly ground pepper
½ cup sweet onion, finely minced
All you need to do:
Put the potatoes in a large bowl, salt and pepper them, turning to be sure all sides get the salt and pepper.
In a medium bowl, mix remaining ingredients. Mixing until smooth.
Pour dressing slowly over the potatoes.
Turn the potatoes to spread the dressing evenly… add more as needed.
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56 Divine Deli Salad Recipes( 4 Votes)
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Winter, summer, fall or spring: deli salads are delightful year-round. And there's never a shortage of deli-style salads when you have our collection of 56 Divine Deli Salad Recipes on hand! Pack these make ahead salads along for a picnic, or pair with any meal for lunch or dinner. This list features all your deli salad favorites: chicken salad recipes, pasta salad recipes, potato salad recipes, and many more!
Chicken Salad Recipes
These chicken salad recipes go perfectly on top of your favorite green salad, nestled between two slices of bread, or on their own. They're an easy and delicious way to use up leftover chicken from last night's dinner.
Giada’s Crispy Italian Potato Salad Will Be The Star Of Your Spring BBQ
Potato salad is as essential to a good cookout as the grill itself, but we’ve got to be honest &ndash we’re kind of over the mayo-drenched, bland potato salad that too often graces the picnic table. Of course, a classic potato salad can be well-made, too, but sometimes we’re just looking for something a little different. Enter Italian cooking whiz and cookbook author Giada de Laurentiis. She tends to focus on fresh, produce-forward recipes, and her crispy potato salad with arugula, oranges, and gorgonzola is no different.
Our mission at SheKnows is to empower and inspire women, and we only feature products we think you&rsquoll love as much as we do. Please note that if you purchase something by clicking on a link within this story, we may receive a small commission of the sale.
The star of this dish is crispy roasted baby potatoes. We like using the tri-color baby potatoes you can get at the store, which combine fluffy purple potatoes with creamy, surprisingly sweet red and white new potatoes. They get a nutty flavor when roasted, and the crispy edges are obviously to-die-for.
Rather than coating the potatoes in a thick, cloying mayo, they’re tossed with a salad of orange segments, peppery arugula, crumbled gorgonzola cheese, and toasted walnuts. Then the whole mixture is dressed with a light and tangy champagne vinegar and orange vinaigrette.
De Laurentiis’ mayo-free potato salad recipe is the perfect accompaniment to juicy burgers and sticky barbecued ribs, adding a burst of vibrant, fresh flavors to your meal. It also works well as a vegetarian entree, thanks to the satisfying combo of potatoes, cheese, and veggies, and trust us &ndash any vegetarian will be happy to see something other than grilled meats and beige deli salads on the picnic table.
In search of more summer recipes? Giada De Laurentiis has plenty:
Watch: How to Make Giada De Laurentiis’ Stuffed Lasagna Rolls
- I recommend using small, waxy potatoes with thin skins. Our favorites are baby Yukon golds, but any small potatoes (yellow, white, or red) will work. Fingerling potatoes are another good option. Small potatoes cook quicker and chop easily they also have thinner skins, so they don’t need to be peeled. While any potatoes work, I wouldn’t recommend russet potatoes since they are prone to disintegration after being boiled.
- Speaking of peeling, I usually leave the skins on the potatoes. I like the color they add and the slight textural add. Plus, I don’t find it worth the trouble to peel them with thin potato skins, there isn’t much of a difference.
- Salt the water. Once the water comes to a boil, generously salt the water. This will flavor the potatoes, which in turn will make the salad that much more flavorful. If the potato salad tastes flat or bland, it’s likely because the potatoes were under-seasoned. A quick rule of thumb is to add 1 teaspoon salt to every 4 cups of water.
- After the potatoes have cooled (in an ice bath) we toss them with apple cider vinegar. The vinegar brightens the flavors of the potatoes.
Whisk the dressing ingredients
- A lot of potato salad recipes call for just Mayo or MiracleWhip®, but similar to my chicken salad recipe, I love adding sourcream into the dressing. Sour cream adds a delicious creaminess and lightens up the mayo. You can even use lite or fat-free sour cream without too much difference in flavor or creaminess.
- I highly recommend real, full-fat mayonnaise. Skip any low-fat varieties for the ultimate creamy dressing. Hellmanns/Best Foods® is my favorite brand.
- Instead of Dijon mustard, we use regular yellowmustard. The mustard adds a slight tang and some color to the dressing. If you’d like, you can use half Dijon mustard and half yellow mustard.
- The dressing also calls for a good amount of sweet pickle relish. Our favorite brand to use in this salad is Heinz® (not sponsored).
- Don’t forget the celery seed! It’s a spice often used in salads, dressings, and sauces that adds an extra little something special. It’s a small seed (about the size of a poppy seed) with a light brown color. You’ll find celery seed with other seasonings in the grocery store.
Prepare remaining salad ingredients
- Beyond the potatoes, we add celery, sweet onion, hard boiled eggs, and pickles to the salad. These are our favorite additions, but feel free to omit any of the additions or increase any to personal preference!
- We love bread and butter pickles best they’ve got the perfect balance between tangy and sweet. They have a great crisp texture and complement the soft potatoes nicely.
- The sweetonion is mild– a bit less sharp than using a red onion. A red onion can certainly be substituted in, but if you’re worried about the sharpness of the flavor, soak the red onion in cold water (with a pinch of salt) to take away the bite. Drain and add it into the salad.
- As easy as it is to make hard boiled eggs, it still takes a bit of time to prepare them, so if we’re in a time pinch, I’ll pick up a bag of hard-boiled eggs at the store. Typically hard-boiled eggs can be found near raw eggs or in the produce or deli sections of the store. To make homemade hard boiled eggs, check out directions in my deviled egg recipe. The eggs add additional creaminess, a great texture, and amazing flavor. To make a potato salad without hard boiled eggs, simply leave them out — no other recipe changes necessary.
Classic Potato Salad
- 2 lbs. small red bliss potatoes washed well
- 2 tbsp. red wine vinegar
- 1/2 tsp. Kosher salt
- 1/2 tsp. freshly ground black pepper
- 2 tbsp. Dijon mustard
- 1/2 cup mayonnaise
- 1/2 cup celery, diced
- 1/4 cup chopped sweet pickles do not use relish
- 3 scallions, thinly sliced
- 1/2 cup chopped red pepper
- 2 tbsp. fresh chopped parsley
…The Backstory continues: That said, this recipe gets my approval. It’s creamy enough to not be dry, but not doused in mayo (that gets an automatic thumbs down in my book). To top it off, like a lot of the great NY deli salads, it’s got a kick of vinegar, Dijon mustard, and scallions to give it real flavor and distinguish it from so many of the supermarket varieties (read: bland) that are out there. These few extra ingredients really make the difference. An extra zip of sweet pickle sends it all the way home to make this a perfect recipe.
I can’t take credit for it, though. It came to me, and now to you, from Carol Goldsmith, the mom of ex-fiance 1.0, who also gave me Carol’s Carrot Cake. Both Carol and her gorgeous son, Aaron, are no longer with us, but both of them live on in so many ways. My son, Morgan has been one of those preppy-from-birth kids and every now and then, my mother and I look at each other when we see Morgan cross the room and we look at each other and say “Little Aaron.” (Although this is biologically impossible, for those with those twisted minds, you know what I’m trying to say.)
In any case, thank you Carol, once again, for sharing your delicious Sisterhood recipes from the Akron, Ohio community.
There’s no need to be intimidated. Potato salad is very simple to make. With a few tricks, you’ll be making it like a pro in no time. While we’re on the subject of potatoes, you should know that we love them around here! Here are a few more favorite recipes: Our go-to mashed potatoes, these easy baked sweet potato fries, and our smoky roasted fingerling potatoes with a dipping sauce inspired by this recipe!
The Best Potatoes To Use
Small, waxy and thin-skinned potatoes are best for potato salad. Small yellow, white or red potatoes are perfect (fingerling potatoes work, too). They are quick cooking, and since they are already small, there’s no need to chop them before cooking them.
Leave the potatoes whole. Whole cooked potatoes maintain more of their flavor and natural sweetness. We’re also partial to the texture of potatoes when they are cooked whole compared to chopped.
If you don’t have small, waxy potatoes available, other potatoes will work in their place the texture will be slightly different. We try not to use russet (baking) potatoes since they tend to fall apart. If that’s all you have, don’t worry. Chop them before cooking — they are much larger and take a long time when cooked whole. (We use the same varieties of potatoes for our favorite roasted potatoes recipe.)
How We Cook The Potatoes
We simmer potatoes whole in salted water when making potato salad. Here are our top tips for doing it:
Salt the cooking water. It’s important to add a generous amount of salt to the cooking water. By salting the water, the flavor of the potatoes comes out. They won’t taste salty, only like excellent potatoes.
For the best potato salad, salt the cooking water.
Simmer, don’t boil. When it comes to cooking potatoes for potato salad, there’s no need to boil. When you do they violently bash against each other. Instead, bring the water with potatoes to a boil then reduce the heat to a gentle simmer. The potatoes cook just as quickly.
Potatoes are cooked when you can push a fork through the center. When they are done, drain the potatoes and add them to an ice bath, which stops them from cooking. After 2 to 3 minutes they are cool enough to handle.
While I love using skin-on potatoes for mashed potatoes, I like to remove the peel from the potatoes for this. Since I use small potatoes, peeling them before cooking would be a frustrating task. Instead, I cook my potatoes with the peel on, let them cool, and then peel. Since the potatoes are cooked, the peel comes off easily (you can see us do this in our video above).
Since the potatoes are cooked, the peel comes off easily.
A Quick Recap
- Small waxy potatoes are best — they cook quickly, and there’s no need to chop them.
- Cook the potatoes whole. They taste better and don’t get waterlogged.
- Bring the water to a boil then reduce to a gentle simmer.
- Add a generous amount of salt to the cooking water. Without salt, the potatoes won’t taste very good.
- Cook potatoes until fork tender, drain them then add to an ice bath, stopping them from overcooking.
My Favorite Dressing
Our potato salad recipe airs on the classic, more traditional side, but we do have a couple of tweaks. (If you are looking for a non-creamy dressing, take a look at our green bean and potato salad with feta and olives or this herby, mayo-free version.)
For the salad dressing, we use mayonnaise and sour cream. Both make the dressing extra creamy, but mayonnaise can be heavy by itself. Adding the sour cream lightens up the dressing a bit. If you’re used to only using mayonnaise, try adding a bit of sour cream next time. It’s a game changer.
When I really want to up my potato salad game, I use homemade mayonnaise. It’s easier than you might think. Here is our mayonnaise recipe with a video that walks you through how to make it.
We also add regular yellow mustard, which adds an extra kick of flavor as well as a bit of color. I usually use Dijon mustard in our recipes, but when it comes to this salad, regular yellow mustard wins.
We add vinegar as well, but not to the dressing. Instead, we sprinkle vinegar over the cooked potatoes. We learned this tip from Alton Brown. After dicing the cooked potatoes, scatter a tablespoon or so of vinegar over them. It’s incredible how much of a difference the vinegar makes. Use apple cider vinegar, white or red wine vinegar or even dill pickle juice!
Instead of adding vinegar to the dressing, we toss it with the cooked potatoes. This makes such a difference in flavor!
The Rest Of The Ingredients
Now we have perfectly cooked and seasoned potatoes and a creamy dressing, it’s time to add some extra ingredients. Potato salad is a personal process, and there are lots of opinions out there as to what makes it “perfect” or “the best.” The recipe below is our version — it includes everything we love, but remember that it’s your potato salad, so add what you like!
Celery and Pickles — The celery adds a lovely crunch and our house isn’t stable without dill pickles in the refrigerator so adding them is a no-brainer for us. If you don’t like pickles in potato salad leave them out (you can also replace them with sweet pickles).
Red Onion — I love the sweetness and crunch of red onion in this. To make sure that the onion doesn’t overpower the salad with raw onion flavor, I “deflame” the onions. It’s a simple process, simply add cool water to chopped onion and set aside for 10 minutes. The time in the water takes the raw edge off the onion.
Hard Boiled Eggs — Maybe it’s how we were brought up or what we’re used to but, potato salad without eggs is missing something. Hard boiled eggs add texture and extra creaminess.
Fresh Herbs — The most common herbs are parsley and chives, but dill, cilantro, and tarragon all work well. In our recipe below, we use both dill and parsley. Experiment for yourself to see what you love. Add a tablespoon at a time then taste. Also, remember dill and tarragon are a little stronger than other herbs so add accordingly.
What Our Readers Are Saying
If you don’t believe that our recipe helps you achieve the best homemade potato salad, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.
“I’ve made this so many times!! Always so yummy and a big hit with even the pickiest eaters!!” – Pam
“Best potato salad ever!!” – Melinda
“Excellent. Tastes delicious! It’s so much better than the potato salad purchased at the store.” – LouAnn
“I LOVED this potato salad!” – Paula
More Easy Side Dishes
- See my favorite way to make coleslaw. With a generous amount of acidity from apple cider vinegar and Dijon mustard.
- Our broccoli salad with bacon has cranberries, red onion, and a zesty dressing made with mayonnaise, Dijon mustard, and apple cider vinegar.
- Add crunch to the party with our vinegar-based cucumber salad. It is addictive.
- This pasta salad with orzo is full of goodness. There’s a simple lemon vinaigrette, cucumber, olives, artichokes, tomato, and fresh herbs. Or take a look at our easy pasta salad with mozzarella and parmesan (it’s so good).
Recipe updated, originally posted May 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne
This type of potato salad is found in Queens, New York, Long Island, and in some Jewish or Italian delis. You don't really see it elsewhere.
Have you ever made a brined potato salad? Iv'e been doing it now for over 20 years and I keep coming back for more. The flavors deeply penetrate the potatoes when prepared this way and the result is a creamy dynamic potato salad with out having to use tons of mayo. Don't get me wrong, we love mayo around here.
It takes a couple of days to make this salad but it is well worth the effort. It continues to taste better each day too. Make sure you do not over cook the potatoes. Chilled potatoes that sill have a bite to them are perfect.
Did you know that cold potatoes contain resistant starch in them?
Do you know why that is a great thing?
Simply put, resistant starch resists being digested, resists breaking down into sugars in the body, and resists adding pounds to your body. Resistant starch is good starch.
Hot potatoes do not have this benefit. Pasta, by the way, is shown to have more resistant starch in it than hot pasta. I feel better about eating cold potatoes over cold pasta, however. Pasta is still generally white flour and/or starch and doesn't have the best nutritional value.
This recipe easily doubles.
New York Deli-Style Potato Salad Recipe:
3 to 3 1/2 pounds organic young new potatoes
1/2 cup finely minced onion, to taste
1/2 cup purified water
1/2 cup white wine vinegar (healthier than plain white vinegar)
1/2 cup sugar (or xylitol, for a sugar-free version)
2 T. light olive oil (better than the usual canola oil)
1 T. sea salt or BioSalt
1 t. white pepper powder
1 t. dry mustard powder, optional
2 T. finely minced fresh parsley, or more to taste
1/2 to 1 cup Thick, high quality mayonnaise, to taste (Real Foods or Hellman's)
2 T minced red pimentos, optional
1 c. finely minced celery, optional
Place cleaned potatoes into a large pot and cover with water and bring to a boil. Once boiling, reduce to a gentle simmer and cook just until a fork pierces a potato with little resistance. They should not be cooked until completely soft or you will have mushy potato salad.
Remove potatoes from stove, drain and cool in an ice bath. chill in the refrigerator until completely cold. It's easy to do this 2 days before you want to serve the salad.
Once potatoes are cold, halve and then slice into desired size. You can leave the skins on (I do) or rub them off.
Place the potatoes into a bowl and add the finely minced onion.
Make the hot brine by putting the water, sugar, vinegar, salt, white pepper, and mustard powder into a sauce pan and bringing to a boil, stirring just until dissolved. Remove from heat. Add the oil and taste your brine. It should have balanced flavors of sweet, savory, sour, with a pleasant heat from the white pepper and mustard powder.
Pour the hot brine over the potatoes and onions in the bowl. Toss gently to coat. Seal air-tight and chill 24 hours. I like to stir a couple times during this period.
The brine will be absorbed by the potatoes. If there is excess brine, drain it off. Add the minced parsley and mayonnaise to taste.
You may optionally add 2 T. minced pimentos for color and 1 cup finely minced celery for added texture.