New York deli macaroni salad is a creamy side dish that’s found in nearly every deli in the NY metro area. It’s perfect with sandwiches, burgers, and barbecue and is sure to stand out at any backyard gathering!
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Macaroni salad can get a bad rap at times.
Homemade versions are often a clumpy mess with little to no flavor, but anytime I’ve eaten New York deli macaroni salad, it’s been awesome!
I’ve worked in a number of delis in my life and this is the real-deal, tried and true way to ensure a tangy, creamy macaroni salad.
The vinegar brine is the key to this salad, as it is to New York deli potato salad, German potato salad, coleslaw, and others.
While many deli mac salads include just macaroni, or macaroni and a touch of celery, I added just a bit of red and green bell pepper to mine for texture and flavor.
Serve this mac salad with burgers, barbecue, or alongside an Italian hero/sub, chicken salad sandwich, or deli roast beef sandwich for the full NY deli experience!
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How to make it
Each number corresponds to the numbered written steps below.
- In a large bowl whisk together 1/3 cup of white vinegar, 3 tablespoons of water, 1/3 cup of sugar, 3 tablespoons of vegetable oil, a 1/2 cup of grated or pureed onion, 1 1/4 teaspoons of fine sea salt, and 1/2 teaspoon of white pepper. Finely dice half of one small green or red bell pepper and 1 rib of celery.
- Bring a large pot of salted water to boil and cook 1 pound of elbow macaroni to al dente. Drain and run the pasta under cold water to cool it off and stop the cooking process. Whisk the brine again and add the macaroni along with the bell pepper and celery. Mix well to coat, cover with a lid or plastic wrap, and refrigerate the macaroni overnight to allow the flavors to absorb.
- The next day add 3/4 cup of mayonnaise and mix well until you achieve a creamy consistency, adding more mayo as needed.
- Taste test and season with salt and pepper to taste. Enjoy!
Top tips
- The brine. Brining the macaroni 1 day in advance yields maximum flavor, and the longer it sits in the brine the better it will taste. This is the key to the quintessential New York deli flavor! Most delis (all of the ones I worked at) will leave macaroni, potato, and cabbage for coleslaw in the brine overnight or longer. Then the next day they can mix up a perfect smooth batch for customers. This works for presentation but also for taste.
- Pepper. I used white pepper in the brine to keep everything uniform in color, but you can certainly use black pepper. In fact, I used some black pepper at the end to season it to taste.
- Vegetable oil. I get a lot of comments about vegetable oil and some folks prefer to not use it. This is the oil that’s being used in most delis. Using olive oil here will change the flavor. If you don’t want to use vegetable oil, something with little taste, like avocado oil, would be an ok substitute. The only use for the oil is to aid in the smoothness and creaminess of the mac salad.
More summer side recipes
This NY deli-style macaroni salad is great all year long but is especially good in the summer. Here are a few more side ideas for warm weather.
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New York Deli Macaroni Salad
Ingredients
For the brine
- 1/3 cup white vinegar
- 3 tablespoons water
- 1/3 cup sugar
- 3 tablespoons vegetable oil
- 1/2 cup grated white onion or pureed
- 1 1/4 teaspoons fine sea salt
- 1/2 teaspoon white pepper
Remaining ingredients
- 1 pound elbow macaroni
- 3/4 cup mayonnaise plus more to achieve a smooth consistency
- 1/2 small green or red bell pepper finely diced
- 1 rib celery finely diced
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Instructions
For the brine
- In a large bowl, whisk together all of the brine ingredients and set aside.
For the macaroni salad
- Bring a large pot of salted water to boil and cook elbow macaroni to al dente. Drain and run the pasta under cold water to cool it off and stop the cooking process.
- Whisk the brine again then add the elbow macaroni along with the bell pepper and celery. Mix well to coat. At this time it is best to refrigerate the macaroni overnight so that the flavors absorb.
- The next day, add the mayo and mix well again. Add more mayo as required to get a creamy consistency. Taste test and season with salt and pepper to taste. Enjoy!
Notes
- The key to getting that New York deli macaroni salad flavor is the brine. If you can wait let the macaroni sit in the brine for 1-2 days before mixing with mayo. This is how most delis do it.
- White pepper can be used for appearance.
- Leftovers can be saved for up to 5 days and taste even better after a few days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi,
I’m going to make this over the weekend. Growing up in Westchester County in NY, I seem to remember that most deli macaroni salad was made with celery seed. Have you tried using that? I can’t imagine it would hurt the flavor from your recipe.
Hi Dave, you can certainly add the celery seed if you’d like. I know it’s often used in egg salad but I haven’t seen it in macaroni salad. I don’t think it would hurt to use a bit though.
I made the salad this past weekend. It didn’t taste quite the same as the deli salads I remember growing up with in Westchester, but it was *very* good. I added in some more vinegar, salt, pepper, and I did add in the celery seed. I also added in some sweet pickle relish! That was more reminiscent of what I remember from growing up in NY and having deli macaroni salad, and what my mom used to get from the deli counters in the supermarket.
I think you’re correct though, about celery seed. I don’t eat eggs so I don’t know about egg salad, but I believe I was thinking of NY potato salad and not the macaroni salad.
Hi Dave, I’m happy to hear you enjoyed the recipe. Sounds like Westchester delis may be slightly different than those on Long Island as sweet pickle relish is not part of the mac salads here.
I live in southwest Florida now 33 years after growing up on Long Island/NY. Miss the deli food. I made the macaroni salad. Yes brining it does make it good. The only thing I think the onion is way over the top. I’ll make it again but maybe even take onion out. Thanks for your show. Do you have anything for German potato salad?
Hi Cherie, thanks for the comment and glad you enjoyed the macaroni salad. If you find it’s better when you make it again without the onion, please let us know. I don’t have a German potato salad recipe yet but will at some point.
Made this for 4th of July and my father – who was born and raised in Brooklyn, now in the midwest – said it tasted exactly like he remembers! Will definitely be keeping this one in my back pocket.
Hi Ethan, I’m so happy to hear your dad enjoyed the recipe and really appreciate the comment!
Made it with vegan mayo, was hands down the best vegan potato & mac salad I’ve ever had.
Hi there, so happy you enjoyed and thanks for sharing your substitution with vegan mayo – this will be helpful for others looking to do the same!
Holy macaroni- I have been trying to recreate Rudy’s Deli (Williston Park NY) salad for 20 + years- this is it. Perfection
Hi Jennifer, I’m so happy you enjoyed the macaroni salad and really appreciate the comment!
I’m a LI girl who enjoys food. Both if my parents cooked although my dad was known as the primary cook. He made great salads, but he passed when I was young and before I could get cooking tips and recipes. I have potato salad down (I do not use brine, I don’t like that taste in potato salad unless it’s German potato salad). But I could not figure out macaroni salad. My brother told me something years ago about using vinegar but I dismissed it. I came upon your recipe and the light bulb went on! It’s not straight vinegar but a brine with sugar. I followed the recipe, using red pepper, and this is what I was looking for! Sweet but not overly sweet. I brought it to a family bbq and received compliments. Thank you sooo much! I’m going to look for your cole slaw recipe next!
Hi Robin, thanks for the comment and rating! I’m so happy this recipe was the one you were looking for!
We live in NYC and certainly are familiar with the typical deli macaroni salad taste and texture. I made your macaroni salad recipe and brined it for 24 hours before adding the mayo. It turned out delicious and according to my husband who is a big fan of the supermarket square container, so authentic tasting.
I will continue to use your brining method as I think it makes all the difference. Next I will try the coleslaw.
Hi there, I really appreciate the comment and am so happy you and your husband enjoyed this one!
I’m from PA and have had plenty of deli macaroni salad here and NY. This recipe works! My wife and I watch your YouTube channel quite a bit. Keep up the good work!
Hi John, I’m so happy you liked the recipe and really appreciate the comment!
I made this salad. It was better than anything I can buy down here in Florida. It did not taste like the Island deli salad I remember. I don’t think it was the recipe. I don’t think mayo used soy oil in the old days. It makes a big difference. I enjoy your channel. Thanks
Hi Jim, thanks for the comment and so hapy you’re enjoying the channel and recipes.
Jim, you already know yourself how good this recipe is (just like all your others!) but particular one brings back instant memories after just 1 bite. I would say I wish I had come across this years ago but if I had I’d have put on even more weight than I already have. Simply amazing, thanks so much for this & all your other fantastic recipes.
Hi Anthony, thank you for the kind words. I’m so happy you enjoyed the mac salad and I agree – one bite can bring back so many memories!
Thank you Jim! This salad is FANTASTIC! One taste and New York comes back to us. We moved to Florida from Long Island and my husband has wanted this for years. Potato made also yesterday will eat that tomorrow, can’t wait. Love your recipes.
Nan
Hi Nan, thanks for the comment and I’m so happy to hear you enjoyed the salad and that it tasted like NY to you!
Jim – this was so good. I was excited to try it and only had farfalle but it worked great. Had to make myself wait 24 hrs. before adding mayo, which was tough. No shortage of good deli salad here in Soprano country (Essex County NJ) but I think I’m done with that stuff.
I did toss it a few times (every hour or so) when I first added the pasta to the brine since it was pooling at the bottom but it absorbed pretty quickly.
Hi Jack, thanks for the comment and so happy you enjoyed the macaroni salad!
Made this again today, Jim, third time I think. I know this makes it something else, but adding a can of decent oil-packed tuna (I like the yellowfin from Costco) works really well.
Hi Jack, thanks for the comment and rating! The tuna addition sounds great!
Yeah, good old tuna macaroni salad. Its the best. I dont know if i’d do the sugar of this recipe with the tuna, but if it works for you then its good.
Finally and Amen! a Macaroini salad with Mayonaissa NOT salad dressing! Don’t find that in the midwest. Guess I have to move to New York or start learning. Thanks. You and your family are the best.
Hi Arlene, thanks for the comment and so happy you enjoyed the recipe!
Curious if using pickle juice instead of vinegar would work? Also then adding pickles to the salad.
Hi Melanie, you can certainly add anything you’d like but it would deviate from the traditional NY macaroni salad.
This was sooo good! I let it marinade for a day and a half before adding the mayo. Mine normally, after the first day, got thick and I always had to keep adding Mayo to loosen it up. This recipe stayed creamy and delicious … even on day 3! Thank you so much for this recipe!!!
Hi Raymond, thanks for the comment and so happy you enjoyed the mac salad!
Lived on LI for the majority of my life. Moved to Florida 3 years ago. I’ll admit the move has been a positive for my family and I with one exception, THE FOOD!!
I miss the northeast flavors. We lived near a Giuseppe’s market and took it for granted. It can be difficult to find some ingredients but Amazon works! We’ve watched many of your YouTube videos and have made many as well. Thank you for this recipe, I do miss the basics and this is one of them.
Hi Matt, I’m so happy you liked the recipe and it helps give you a taste of home. Thanks for following along and watching the videos – I appreciate it.
Matt, if you’re near Tampa check out Mazzaro’s Italian Market–you’d swear you were on Long Island (the smells alone are worth the hour trip for me!). Also, Jo-Els Kosher market a block or 2 away for some great pastrami, corned beef & Hebrew National natural casing hot dogs!
is this brine the same to use on potato salad and also coleslaw?
Hi Kristi, it’s all the same, give or take a few volume specific differences. I’d recommend following my recipe for NY deli potato salad here on my website though because potatoes are a bit different because they absorb a lot of moisture. I’ll have the NY deli cole slaw recipe up on the site next week – probably Monday.
Can I do just res peppers if I don’t like green?
Hi Joan, yes, absolutely!
Going to be at a potluck this weekend and will be giving this a try! Although I might try it with orecchiette to get the veg in the little scoops.
Hi Mark, I hope you love the recipe! Please let us know how it turns out.
I just made it with the orecchiette,but have not tried it yet. I’ll let you know how mine turns out.😎
Hi Nora, hope you enjoy this one and thanks for the comment!
Hallelujah! It is delicious just like NYC. Also made your NYC style deli potato salad. You have converted a bunch of ole country Southerners! Thank you.
Hi Susan, thanks for the comment! I’m so happy you enjoyed this one as well as the potato salad!