The best NY-style potato salad ever. This recipe makes a ton so feel free to scale it down.
Place the potatoes in a 6-quart stockpot, add the water and the first amount of kosher salt. Bring to a boil and cook until fork tender. Depending on the size of the cubes, this will probably take at least 10 minutes. Drain off the water and cool potatoes completely.
In a bowl, whisk together mayonnaise, vinegar, onion, the second amount of salt and pepper. Pour dressing over the cooled potatoes in a large bowl; gently mix together and add optional garnish if desired.
Chill thoroughly before serving. Refrigerate leftovers.
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Not standard NY deli style in my NY area, except in the supermarket deli. Missing 2 things a small amount of sugar, which does not make it sweet , but amplifies the tang of the vinegar. The other thing here in a good German or Jewish deli here the potatoes are sliced thin, like a slightly thicker potato chip rather than cubed.
by Beth Pierce in
Sides
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Sides
Prep: Cook:
Serves: 10 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
2 Comments
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milk10 on 7.31.2014
Looks tasty can’t wait to make this!
mazdee on 7.31.2014
Do you have a typo in the amount of pepper? Guessing you meant 1/2 tsp, not 1/2 cup. The recipe looks great, otherwise.