New York 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.

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.).

NEW POTATO SALAD

Steps:

• Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

CLASSIC POTATO SALAD

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

THE BEST AMERICAN POTATO SALAD

Steps:

• Put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add the vinegar and 1/2 teaspoon salt; toss. Let cool slightly, about 10 minutes.
• Meanwhile, put the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from the heat and let sit, covered, 10 minutes. Drain the eggs and cover with ice water to cool; peel, chop and set aside.
• Whisk the mayonnaise, sour cream, pickle brine, mustard and sugar in a small bowl. Stir in the pickles, celery, scallions and parsley. Spoon the mayonnaise mixture over the potatoes and mix well. Season with salt and pepper. Add the hard-boiled eggs and gently stir to combine. Cover and refrigerate at least 2 hours or overnight. Sprinkle with paprika just before serving.

POTATO SALAD WITH DIJON VINAIGRETTE

Steps:

• Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
• Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
• Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.

HELLMANN'S THE ORIGINAL POTATO SALAD

Steps:

• In 4-quart saucepot, cover potatoes with water; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.
• In large bowl, combine Hellmann's Mayonnaise, vinegar, salt, sugar and pepper. Add potatoes, celery, onion and eggs and toss gently.
• Serve chilled or at room temperature.

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.

MAMA'S POTATO SALAD

Steps:

• In a large kettle, cook potatoes in boiling salted water until tender. Drain and cool. Peel potatoes; cut into chunks. Separate egg yolks from whites. Set yolks aside. Chop whites and add to potatoes with onion., In a small bowl, mash yolks. Stir in mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Pour over potatoes; toss well. Adjust seasonings if necessary. Spoon into a serving bowl. Garnish with egg slices and paprika. Chill until serving.

CLASSIC AMERICAN-STYLE POTATO SALAD

Steps:

• Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water and drain again. Cool slightly.
• Cut warm potatoes into 3/4-inch dice with a serrated knife. Layer them in a bowl, seasoning with vinegar, salt and pepper as you go. Cut eggs, celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.

NEW POTATO SALAD

Steps:

• Set a steamer basket in a large pot with a lid. Fill with enough water to come just below basket; bring to a boil. Place potatoes in basket; reduce heat to a simmer. Cover pot; steam, tossing potatoes occasionally, until tender, 10 to 12 minutes.
• Meanwhile, in a medium bowl, place lemon zest and juice; season with salt and pepper. Using tongs or a slotted spoon, transfer potatoes to bowl. With a rubber spatula, gently toss potatoes with lemon juice. Refrigerate until cool, at least 1 hour.
• Toss herbs and oil with cooled potato mixture; season with salt and pepper. If storing, cover and refrigerate up to 1 day; bring to room temperature before serving.

AMERICAN POTATO SALAD

Steps:

• Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.

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.

NEW YORK STYLE POTATO SALAD

Steps:

• Boil the potatoes just until tender when pierced with a fork.
• Drain, peel and dice.
• Toss with the lemon juice, oil and salt and pepper to taste.
• Let cool.
• Add the celery, eggs, chopped red onion, and parsley toss gently.
• Combine 1 cup mayonnaise with vinegar, blend well then toss over the potato salad, gently folding until completely coated.
• Add more mayonnaise, if necessary.

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.

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.

JERSEY-STYLE POTATO SALAD

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.

POTATO SALAD WITH TARTAR SAUCE AND FRESH HERBS

Steps:

• Bring a large pot of heavily salted water to a boil over high. Add the potatoes and cook until tender when speared with a fork, about 10 to 20 minutes. Transfer to a large colander to drain and cool.
• While the potatoes cook, prepare the tartar sauce: In a small bowl, whisk together the mayonnaise, minced pickles and 2 tablespoons pickle brine, minced capers, garlic and 1 teaspoon lemon juice. Season with salt and pepper; set aside.
• Once cool enough to handle, slice the cooked potatoes crosswise into 1-centimeter-thick rounds. Transfer to a large bowl, drizzle with 3 tablespoons olive oil and the remaining 3 tablespoons pickle brine. Season generously with salt and pepper, and toss to coat. Arrange on a large serving platter in an even layer, setting some of the rounded pieces skin-side up.
• Just before serving, drizzle with the tartar sauce and top with torn parsley and dill. Zest the lemon on top and serve right away.

TRADITIONAL POTATO SALAD

Steps:

• In a saucepan, cook potatoes in boiling water until tender. Peel and cube; place in a medium bowl. Sprinkle with vinegar and sugar. Add the celery, onion, olives, salt and celery seed. Fold in mayonnaise and eggs. Cover and refrigerate for at least 1 hour.

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.

WARM POTATO SALAD

Steps:

• Scrub potatoes. Cook tiny potatoes whole in water to cover. Cube large potatoes, and cook the same way. The whole potatoes will take 10 to 20 minutes, depending on size; the cubed potatoes 7 to 10 minutes.
• Wash, trim, seed and dice the red peppers; mince the shallots.
• Wash, dry and mince the tarragon.
• Whisk vinegar, oil and mustard; stir in yogurt, red pepper, shallots and tarragon.
• When potatoes are cooked, drain; dice whole potatoes, and add to salad. Season with salt and black pepper.