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!
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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, tuna salad or chicken salad sandwich, it’s also perfect with grilled chicken and anything else made on the grill!
Featured Comment
One reader, Mick, commented: “This is the potato salad recipe I have been searching for over the years. Since finding it last year, I’ve made it about half a dozen times and people just freak out over it (and accuse me of buying it at a local deli here in Northport, Long Island!) “.
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How to make it
Each number corresponds to the numbered written steps below.
- 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.
- 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.
- 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.
- Spread the potatoes out in a flat baking dish and pour the brine on top.
- 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.
- 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.
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New York Deli Potato Salad
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
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
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This looks just like Schreiber’s potato salad in NJ (just outside NY). I want to try it immediately, but was wondering if I can used sliced, canned potatoes? If yes, how much? I only ask because I have Rheumatoid and Psoriatic arthritis, so my hands don’t work well, and all of that work will cause pain.
Hi Tina, yes, you definitely can. In fact, a lot of delis use the sliced canned potatoes. Hope you enjoy!
Hi James,
Grew up on Long Island. Love all your recipes. Today I did your potato salad, it was amazing. Your Italian recipes are just like home
So glad you enjoyed!
I’ve been eating this potato salad for decades in Brooklyn, but only in a pinch when buying a hero at a local deli. When we make our potato salad at home we do the chunky type with the hard-boiled eggs and no sugar, carrots or parsley.
I grew up in Syosset and we had a delu called Banhoffs who made the best potato salad, I’ve been trying to find it ever since to no avail. Can’t wait to try this!
This is a must try potato salad. If you lived or live in New York it’s the salad for you.
Living in Florida you cannot find good potato salad & I will be making this often.
Thanks for sharing your recipe 😎
It seems to me that the amount of brine made per the recipe is not nearly enough to cover the 3+lbs of potatoes. I doubled it and that seems to cover them all just fine. I am using a 9×13 baking dish to marinade them in.
Hi, our recipe has been tested many times and the liquid is sufficient. Feel free to watch the video if you’re skeptical, or read through all the comments from those who have already made it.
Sorry mr Jim. Tried the potatoe salad making it.. Guess what did not come out as I remember when I got it in NY… I followed your directions..
Sorry to hear you didn’t have success with this recipe.
I live in WA state now but originally from Boston and miss the deli potato salad. I made this and nailed it. Very good and will be making it again. I’ve considered adding chopped onion and celery next time when I add the mayonnaise. Thoughts?
As a fan of celery and onion, I say go for it. It’s not “traditional” in NY deli potato salad but it couldn’t possibly hurt.
Our favorite potato salad is from Se-Port deli in setauket, ny. My husband and I are extremely picky when it comes to any kind of salad from a deli. I made this last and we both agree that it’s better than one we’ve ever gotten from a deli. As soon to be Floridians I’m so glad we’ll have a go to potato salad.
So happy to hear you feel ours stacks up to Se-Port’s! Definitely give our video for German potato salad a watch – at the end Jim makes The Terminator hero from Se-Port. Good luck with your move to Florida!
NY deli style white potato salad.
That picture with it’s light mayo color and creamy style sliced potatoes says it all – I think. As a native New Yorker, I am trying to get “Wegmans” down here through the “Publix” food market chain. There is no other potatoes salad like it. Down here, the Pot salad is made in a chalky/pasty – like chuck style one with very little flavor. The NY sliced in a creamy mayo and no eggs or mustard is what I need, but something is missing when I tried to make a batch like they see in the NY deli there. I am bit unsure if the green minced particles are celery or chives. Any suggestions w/ be appreciated .
Thank you!
My parents were Long Islanders and always made this potato salad even after leaving there in the 1950’s. Every time I make it people rave about it. The vinegar during the hot summer is so refreshing.
Makers tip: I slice the potatoes with an egg slicer. They are a little thicker but this is a quick safe way to slice.
Glad you enjoyed!
Have made it several times for friends in Vegas, they cannot believe how good it is, Cole slaw as well !!
So happy to hear that!
Just like my dads he use to make
Made it a dozen times. Everyone loves it.
So happy to hear that!
Like every Sipandfeast recipe I have made, this one is a huge winner. Thanks! I have one question. If I cook the potatoes to the right consistency for the salad they often break up when using the mandoline (yes, I am using red potatoes). If I cook them a little less they slice beautifully but they are a little crisper than some people (read, my wife) likes them. I am wondering if I either peeled the potatoes, sliced them, and then cooked them if that would work. Of, could I cook them to the point where they are easy to peel, slice them, and then return them to the water? Expert guidance?
I’m from Texas, born and raised, all I have ever eaten is the typical mayo/mustard potato salad w/eggs, relish, etc. My husband and I absolutely loved this! We didn’t know what it would be like since we have never had New York deli food and it’s VERY hard to find any type of decent deli in the Dallas/Ft. Worth area, but your deli recipes certainly hit the spot! Thank you for your amazing recipes
We’re so glad you enjoyed, Shannon!