New York Deli potato salad is a simple side dish that combines thinly sliced potatoes with a vinegar brine, mayonnaise, and shredded carrot for garnish.  This is the quintessential no-frills potato salad you’d find in most delis in the New York metro area and it’s a great side with sandwiches, burgers, and any warm-weather fare!

Deli container with homemade NY deli potato salad.

There are so many different ways to make potato salad but one of my favorites is this classic New York or more specifically Long Island deli potato salad.

The vinegar brine and thinly sliced and chopped potatoes are what give this that deli flavor that so many other potato salads lack.

While this is great as a side to deli-style sandwiches, like the Italian hero, or hot roast beef sandwich, it’s also perfect with grilled chicken and anything else made on the grill!

Recipe ingredients shown: mayonnaise, vinegar, sugar, vegetable oil, potatoes, and onion.

How to make it

Each number corresponds to the numbered written steps below.

  1. Place 3 1/2 pounds of New potatoes or Yukon Gold in a large pot and cover with water.  Bring the potatoes to a boil and cook until almost fork-tender.

New York deli potato salad recipe process shot collage group number one.

  1. Grate a 1/2 cup of onion.  In a large bowl whisk together 1/4 cup of white vinegar, 1/4 cup of water, 1/4 cup of sugar, 1/4 cup of vegetable oil, 1 1/4 teaspoons of fine sea salt, 3/4 teaspoon of white pepper, and the onion. 
  2. Once the potatoes are almost fork tender, drain them and run them under cold water to cool them enough to handle.  Peel the potatoes, chop into smaller chunks, and slice them into 1/8-inch or thinner pieces.  You can also use a mandoline for this step. 

Recipe process shot collage group number two.

  1. Spread the potatoes out in a flat baking dish and pour the brine on top.  
  2. Cover them with plastic wrap and refrigerate overnight.  For even better flavor, let the potatoes sit for 2 days.  Halfway through the refrigeration time, mix the potatoes to evenly coat with the brine.

Recipe process shot collage group number three.

  1. The next day you can drain any excess brine but you don’t have to go overboard. Place the potatoes into a large bowl with 3/4 cup of mayonnaise.  Use a spoon to combine, adding more mayo until a smooth and creamy consistency has been achieved.  Taste test and season with a bit more salt and pepper if required.  Shred a 1/2 small carrot and add to the potato salad along with 3 tablespoons of flat-leaf Italian parsley for garnish. 

Top tips

  • The brine. The key to the NY deli flavor lies within the brine.  It’s best to let the potatoes sit in the brine for 2 days, but definitely overnight, before mixing with the mayonnaise.
  • Type of Potatoes.  New potatoes or any small waxy potato work best since they won’t get mushy and will hold their shape.  Yukon Gold (part waxy) are also fine to use when in a pinch.  Avoid powdery/dry potatoes like Russet and Idaho since they will fall apart and turn to mush.  
  • Slice Potatoes Thin.  Slice the potatoes very thin.  That’s one of the hallmarks of a typical deli potato salad.  If you’re not too proficient with a knife break out the mandoline but do be careful!
  • Garnish. We added some parsley and shredded carrot for color and garnish, but often you’ll see this potato salad in the deli with no garnish.  Ditto for New York Mac salad and coleslaw.  The flavor really speaks for itself here!
  • Pepper. We used white pepper in this recipe to keep the color of the potato salad uniform, however, you can certainly make your Long Island deli-style potato salad with black pepper.

New York deli potato salad in blue dish.

More summer sides

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New York Deli Potato Salad

5 from 27 votes
Prep: 20 minutes
Cook: 20 minutes
refrigerator time: 12 hours
Total: 12 hours 40 minutes
Servings: 10
New York Deli potato salad is a simple side dish that combines thinly sliced potatoes with a vinegar brine, mayonnaise, and shredded carrot and parsley for garnish.

Ingredients 

For the brine

  • 1/4 cup white vinegar
  • 1/4 cup water
  • 1/4 cup sugar
  • 1/4 cup vegetable oil
  • 1/2 cup onion grated
  • 1 1/4 teaspoons fine sea salt
  • 3/4 teaspoon white pepper

Remaining ingredients

  • 3 1/2 pounds New potatoes or Yukon Gold
  • 3/4 cup mayonnaise plus more to achieve a smooth consistency
  • 1/2 small carrot shredded, for garnish
  • 3 tablespoons flat leaf Italian parsley for garnish

Instructions 

For the brine and potatoes

  • In a large bowl, whisk together all of the brine ingredients and set aside.
  • Place the potatoes in a large pot and cover with water. Bring the potatoes to a boil and cook until almost fork tender.
  • Drain the potatoes and run under cold water to cool them enough to handle. Peel the potatoes and chop into smaller pieces then slice them into 1/8-inch or thinner pieces. You can use a mandoline for this process.
  • Place the potatoes in a flat baking dish then pour the brine on top. Cover with plastic wrap and refrigerate overnight or for even better flavor wait 2 days. Halfway through the refrigeration process mix the potatoes to evenly coat them with the brine.

For the potato salad

  • The next day, drain the potatoes of excess brine.
  • Place the potatoes into a bowl and mix with 3/4 cup of mayonnaise to start. Add more mayo until a smooth creamy consistency has been achieved. Taste test and season with a bit more salt and pepper if required, but you shouldn't need much. Garnish with carrot and parsley. Enjoy!

Notes

  • The key to getting that New York deli flavor is the brine.  If you can wait let the potatoes sit in the brine for 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

Calories: 294kcal | Carbohydrates: 37.8g | Protein: 2.9g | Fat: 15.3g | Saturated Fat: 2.6g | Cholesterol: 6mg | Sodium: 468mg | Potassium: 663mg | Fiber: 3.9g | Sugar: 10.3g | Calcium: 20mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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64 Comments

  1. Great recipe, the salad is so delicious. This potato salad is now a favorite. The marinade gives the salad a completely different taste…. The potato slices just taste like something and….. Thank you

  2. 5 stars
    We had a family deli in the small central Jersey town I grew up in. The owners were from Brooklyn, N.Y. I loved everything about the place especially the salads. It closed up almost 30 years ago and I have never been able to figure out the unique taste. Well this is it, I have made all 3 deli salads and they are spot on from memory. The potato is my personal favorite, but all 3 are 5 stars. Thank you for your excellent recipes and detailed instruction. Always looking forward to new content!

    1. Hi Dave, we’re so happy you enjoyed the deli salads and they were in line with what you had growing up. Thanks so much for the comment; we appreciate it!

  3. 5 stars
    My husband grew up in the Bronx and always raved about the corner deli potato salad. He said this recipe is spot on. I made it for a Labor Day party and everyone loved it. Thank you!

    1. Hi Wendy, it’s great to hear your husband felt the recipe was spot on! We really appreciate your comment and so happy you all enjoyed it!

  4. 5 stars
    Jim,
    Thank you! This is the potato salad of my childhood. Ted’s Delicatessen in Rochelle Park, Bergen County, NJ, long gone. As an adult I only found one similar at the Swiss Pork Store a few towns away in Fair Lawn, NJ. It’s taken over 65 years but i finally have it thanks to Sip & Feast. I’ll make the Cole Slaw and Macaroni salads later today.

    1. Hi Gary, thanks for the comment and it’s great to hear you enjoyed the potato salad. We hope you love the macaroni salad and cole slaw as well!

  5. I’m dying to try this, even though I’ve never been to New York. But I have a question..what is you mayonnaise of choice? I prefer Dukes, but I’m pretty sure that wouldn’t be used in a New York deli. So if you have a preference, I’d love to know. Thank you.

    1. Hi Dee, Jim uses Hellman’s brand for all the NY deli salads. It’s the most authentic since Duke’s isn’t available here.

  6. I live on Long Island, I love local deli salads. My favorite is macaroni and potato salad your recipe has been a game changer I will be making my own salads from now on!

  7. Living in Vegas it’s impossible to find any good NY Deli Food. Great recipe, brings me back to the corner italian deli i used to go to in Queens.

  8. 5 stars
    This was the best potato salad I ever made. The mayo and ingredients don’t sink into the potato salad, leaving it tasteless and In need of seasoning before serving. It was perfect! Thank you again for another delicious recipe.