Store in an airtight container in the refrigerator for up to 3 or 4 days. Stir before serving and add a pinch of salt if needed.
Deli Potato Salad
This NY deli potato salad is cold and creamy, made with thin-sliced russet potatoes in a sweet and tangy mayo dressing. Just like the kind you’d find at a New York deli. No mustard, no eggs, no relish. Perfect for picnics, BBQs, or any casual get-together. Great with pastrami, roast beef, or your favorite sandwich.
Ingredients
- 2 pounds russet potatoes
- 2 teaspoons salt for boiling the potatoes
- 2 tablespoons grated yellow onion about ½ medium onion, grated on a box grater
- ½ cup mayonnaise
- 3 tablespoons white vinegar
- 2 tablespoons sugar
- 1 ½ teaspoons kosher salt for the dressing
- ½ teaspoon white pepper
- Optional garnish: chives or parsley, grated carrots, red onions
Instructions
- Peel the potatoes, cut them in half lengthwise, then slice crosswise into ¼-inch pieces. Place the pieces directly in a large pot of cold water as you cut to keep them from turning brown.
- When ready to cook, drain the potatoes into a colander. Rinse the pot, return the potatoes to it, and cover them with fresh cold water by about 1 inch. Add 2 teaspoons of salt.
- Bring the water to a boil, then reduce to a steady simmer. Cook for about 10 minutes, until the potatoes are tender but not mushy.
- Drain the potatoes into a colander, then pour them back into the warm pot. Set the pot on the same (turned off) burner and let them sit for about 5 minutes to dry out.
- Spread the potatoes out on a sheet pan and let them cool for about 30 minutes.
- Whisk together the mayonnaise, white vinegar, sugar, kosher salt (1½ teaspoons), and white pepper in a large bowl.
- Stir in the grated onion, then add the cooled potatoes. Gently fold everything together with a rubber spatula until well mixed.
- Spoon the potato salad into an airtight quart-size container. Refrigerate overnight.
- Remove from the fridge, pour into a big bowl and stir well before serving.
- Garnish with chives, parsley, grated carrots, or red onions
Notes
Storage and Leftovers
Nutrition
Calories: 198.8kcalCarbohydrates: 23.9gProtein: 2.6gTotal Fat: 10.6gSaturated Fat: 1.7gCholesterol: 5.9mgSodium: 443.6mgPotassium: 479.7mgFiber: 1.5gSugar: 3.9g
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