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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OMG I made the macaroni salad and it is fantastic. Exactly like the new York deli salad. I’ve been searching for someone to post this recipe for a long time. Thank you so much. Can’t find NY deli macaroni salad in Florida. And now I don’t have to look any further.
We’re so happy you loved it, Jennifer!
I can’t wait try this recipe!!! It sounds amazing!!! I am trying it this weekend for a picnic!!!
We’re so happy you enjoyed it, RuthAnn!
Best macaroni salad ever! And it is so easy! I followed the recipe to the T and was truly amazed how good it was.
Haven’t been to a New York deli but wanted the experience, so I made it exactly as written, and yes letting it sit overnight before adding the mayo.
I gave it 5-stars for what it is… a good basic macaroni salad that most people will enjoy. Everything is pretty balanced, not too sweet or vinigary. I went with the sweeter red bell pepper and the grated onion was a nice touch, they pretty much disappear when the mayonnaise is added. I felt the onion amount was spot on, you don’t really notice they’re there, but the final product needs the addition. Even for those who maybe don’t like raw onions, try them grated in this salad.
This is a good basic salad that’s not pretending to be something more.
Thanks for sharing this recipe and the YT video, you guys are great!!
This and the NY potato salad are to die for! Quick question— I’m trying to find a NY tricolor pasta salad recipe. The deli near me (Kings Park) closed and I haven’t found a similar once since. Would you say the brine is similar to this? It seems like such a simple recipe to make but no recipe has quite replicated that from a NY deli!
I hope someday you may an entire recipe collection of all NY deli salads 🤣 Thank you!
Hi Allison, the mac, potato, and coleslaw brine are all similar to eachother and tend to be sweeter. A tri-color pasta salad would be less sweet (maybe no sweetness) and may not have mayo. We’re working on a tri-color tortellini deli salad (and other deli recipes too!) but until then, you may want to look at our Italian Pasta Salad which may have a brine/dressing more similar to the one you’re looking for.
much too sweet. wated the pasta. thru it out.
Nice change from my usual cider vinegar/sugar/mayo macaroni salad. But too much white pepper for my taste. And white pepper has a different taste from black. Next time, I’ll leave the pepper out of the brine and just add some when I mix in the mayo.
Macaroni salad very good will make all summer, thanks for the best recipes. Marcia
Sounds good! Gonna try your recipe. Can you use regular salt and also canola oil?
Hi Deanna, you can use regular iodized salt which will be the same amount as the fine sea salt Jim uses for this recipe. Yes, you can use canola oil.
Just like my mother and aunt made. Similar recipe passed down and use it for potato salad as well. Vinegar , sugar etc gives it a unique flavor
Thanks for the easy to follow videos and instructions. I’ve tried to make NY potato salad for years because there is no such thing where I live. I never even thought it had to be brined. I love James’ deli recipes!!!
This brine was great. The mac salad of my childhood had diced green pepper and shredded carrots along with finely diced onions, so I did it that way; but I substituted a jalapeno and some red bell pepper instead of the green bell pepper.
It came out colorful, crunchy and very fresh tasting!
This macaroni salad was outstanding!! My mom is from NC and we all good cooks. I make my own salads from scratch but this one due to the brine is on spot!
Bravo 👏
Another ridiculously good recipe, totally authentic, blown away!
Pretty spot on, only tweak I’d say is use hellmans extra heavy mayo, that’s what every deli I worked in used. thanks for these recipes,
Made this. Brined all day and had for dinner. I cut the sugar a bit and instead of water added the brine from my homemade bread and butter pickles. You’re right about the oil, it added a creaminess. Also halved the amount of onion and added two hard boiled eggs before serving…because mac salad needs eggs! Best mac salad I’ve ever made!
I’ve never been able to make macaroni salad. I’d follow recipes I’d find online and they all would be blah. Could never get it right. Then I found the sipandfeast channel on YouTube and followed his deli macaroni salad and it’s been a game changer. The best I ever had. I will never not make it this way again. So good.
Another great recipe!! This one and the potato salad taste like they are right out of a NY deli!
Another great recipe! I love it as is! Being a Long Island girl born and raised you can’t beat it!😋😋 I did add some chopped red red onion I couldn’t resist!😊
We’re so happy you enjoyed! Thanks for the comment!
I have made this so many times and it’s delicious. Thank you for all the amazing recipes.