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.).
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.
POTATO SALAD "NEW JERSEY" STYLE
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.
BUD'S POTATO SALAD
This is my Dad's potato salad recipe. I have never seen it made this way, and whenever I take a bowl of it somewhere it always leaves empty.
Provided by DIANA_LESLIE
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 13h20m
Yield 20
Number Of Ingredients 8
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.
Nutrition Facts : Calories 377.3 calories, Carbohydrate 51.5 g, Cholesterol 8.4 mg, Fat 17.8 g, Fiber 5.2 g, Protein 5 g, SaturatedFat 2.7 g, Sodium 140.8 mg, Sugar 12.5 g
JERSEY-STYLE POTATO SALAD
This isn't a potato salad that most folks would like, but if you're looking for the creamy, slightly-sweet potato salad that you find in the delis of New Jersey (probably New York too), this is pretty close. Like any other potato salad, you can feel free to add celery, hard boiled eggs, paprika, etc.
Provided by J-Man42
Categories Low Protein
Time 2h15m
Yield 2 1/2 lbs, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes with skins on until cooked through, but not mushy (test with a knife). When finished, place potatoes in cold water bath for about an hour.
- Peel potatoes, slice into desired style (some like cubes, I like them sliced), and place in a bowl. Add chopped onion.
- Make brine by mixing water, vinegar, sugar and salt in a medium sauce pan and bring to a boil. Pour the brine over the potato/onion mixture and refrigerate for one hour.
- Thoroughly drain potato/onion mixture in a strainer and then place back in a bowl. Add mayonnaise as needed until a desired consistency is reached. Taste, adding salt and/or pepper (celery, eggs, etc) as needed. Chill for several hours or overnight.
Nutrition Facts : Calories 392.5, Fat 13.3, SaturatedFat 2, Cholesterol 10.2, Sodium 5007.8, Carbohydrate 65.8, Fiber 4.3, Sugar 26.7, Protein 4.3
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