These easy deli-style salad recipes are classic cold salads from the deli counter. They're made ahead, served cold, and meant to go with sandwiches, bagels, or rye bread. If you're tired of paying too much for tiny containers, make them at home. These are the salads you scoop by the pound at the deli.
Classic deli salads you can make at home. Cold, simple, and made ahead. Skip the overpriced containers and scoop your own by the pound.
Potato Salad Recipes
Potato salad recipes made the classic way. Tender potatoes tossed in a simple dressing with just the right balance of tang and creaminess. These are the kinds you see lined up at the deli and serve cold with sandwiches or grilled meats.
Egg Salad Recipes
Egg salad recipes made the classic deli way. Chopped eggs mixed with a simple, creamy dressing and just enough seasoning. Serve it cold on white bread, a bagel, or with crackers for an easy meal.
Chicken Salad Recipes
Chicken salad recipes made the classic deli way. Tender chicken mixed with a simple, creamy dressing and a few crisp add-ins. Serve it cold on a sandwich, in a wrap, or straight from the bowl.
Tuna Salads
Tuna salad recipes made the classic way. Flaked tuna mixed with a simple, creamy dressing and a few crisp add-ins. Serve it cold on bread, a bagel, or over lettuce for an easy meal.
These recipes are inspired by New York delis like Katz's Delicatessen and Zabar's, where cold salads are sold by the pound.
If you're in Brooklyn, stop by Defonte's Sandwich Shop in Red Hook for an Italian sub and a side of coleslaw, then head to Steve's Key Lime Pie for dessert and enjoy your meal with a view of the Statue of Liberty.
In Key West, Goldman's Deli is where locals go for a New York-style deli fix.
Cold Deli Salads
Seafood Deli Salads
Deli Classics
Looking for sandwiches, soup, or deli sides? You'll find those in the full Deli Recipes collection.
Top Tips
Keep a simple vinaigrette on hand
A quick lemon vinaigrette works well alongside these salads. Use it for a side salad or to dress fresh vegetables.
Let the salad chill
Cold salads improve after resting in the fridge. An hour helps. Overnight is even better. Before serving, give it a stir and add a little more salt and pepper if needed.
Dress at the right time
For mixed salads like antipasto, add the dressing close to serving to keep everything crisp. For tuna or egg salads with lettuce and tomato, assemble right before serving so the mayo doesn't turn watery.
Cut ingredients evenly
Small, uniform pieces help deli salads hold together and make each bite balanced. For veggie tuna or egg salad, keep the vegetables about the same size.
About the mayonnaise
Mayonnaise is the base of many deli salads, so quality matters. Use a full-fat mayo such as Hellmann's and add it gradually. You can always add more, but you can't take it out once the salad gets too loose.
Serve at the right temperature
Deli salads should be cold, but not icy. Let them sit out for 5 to 10 minutes before serving so the flavors come through.
FAQs
Deli-style salads are cold, made ahead, and meant to be scooped. They're usually mayo-based or lightly dressed and served with sandwiches, bagels, or rye bread.
Most deli salads can be made 1 to 2 days in advance. Many taste better after sitting in the fridge overnight.
A full-fat mayonnaise works best. It keeps the texture creamy and prevents the salad from getting watery.
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