Deli Style Potato Salad Recipes

BUD'S POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and allow to cool.
• Slice cooled potatoes and layer in a large bowl or dish.
• In a saucepan combine water, vinegar and sugar. Bring to a boil and cook for one minute. Remove from heat and pour over potatoes. Cover and chill for at least 12 hours.
• Drain excess marinade and add onions, salt, pepper, celery seed and mayonnaise. Mix well and serve chilled.

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.

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.

NEW YORK DELI POTATO SALAD

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.).

CLASSIC POTATO SALAD

Steps:

• Bring potatoes to a boil in a large pot and cover, stirring occasionally until a sharp knife inserted into a potato can pass through easily, approximately 25 - 30 minutes. Drain potatoes and rinse under very cold water. Let potatoes cool.
• Slice potatoes into large chunks and place in large serving bowl. Add vinegar, salt, and pepper and gently toss.
• In a medium bowl, whisk together mayo, mustard and parsley. Add to potatoes and gently combine.
• Combine chopped pickles, celery, red pepper and scallions in small bowl and add to potato mixture and toss gently.
• Refrigerate until ready to serve. Taste and adjust salt and pepper if needed.

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.

DELI-CIOUS POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut into chunks.
• Cook salami in a skillet over medium heat until heated through, about 5 minutes; drain off excess fat and allow to cool.
• Mix potatoes, eggs, apples, onion, and pickles in a large bowl.
• Stir salami, mayonnaise, red wine vinegar, salt, black pepper, and paprika into the potato mixture. Chill for at least 2 hours before serving.

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.

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.