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Recipe: New York Deli Style Potato Salad


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.

Enjoy!



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.

Any left over dressing store in a covered container in the refrigerator.

Refrigerate for at least 2 hours before serving.

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