New York Deli Potato Salad

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!

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!

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.

2. 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. 
3. 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. 

4. Spread the potatoes out in a flat baking dish and pour the brine on top.  
5. 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.

6. 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.

More summer sides

• Potato green bean salad – with tomatoes, onions, and the simplest vinaigrette.
• Italian pasta salad – with salami, olives, and mozzarella.
• Spinach pasta salad – with gorgonzola and an easy vinaigrette.

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