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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Jim,
This tasted like a memory! Carleton Ave Deli in East Islip in the 70s. Thanks for such a close rendition. Did any of the delis where you worked make “Meat Cakes”? Would love to find a recipe for those or watch you make them.
Cheers,
Dwayne
Hi Dwayne, thanks for the comment and so happy you enjoyed the potato salad. None of the places I’ve worked had meat cakes – are you referring to German meat cakes or cakes made out of deli meat?
The meat cakes we had were from a deli in Franklin Square on Corona Ave. It was a German deli so that must be the German version you mentioned.
Thanks again for all the recipes. I really enjoy trying them.
-Dwayne
Well this just sent me right back to my childhood getting sandwiches and potato salad from Holiday Farms in Roslyn. I added most of the carrots into the brine, because why not? In the future I may cut some of the sugar, but I’ll definitely be making it again! Thank you so much for this hot of nostalgia!
Hi Jillian, I’m so happy you enjoyed the potato salad and found it to be nostalgic. Thanks for the great comment, I appreciate it!
I make a damn good potato salad but when I saw this – I knew I just had to try it –
I now live up in central New York – but originally came from Queens – and this was the best NY Deli Potato Salad I ever had!
Hi Deborah, thanks for the comment and so happy you liked this one!
My family has been looking for the corner deli’s recipe for YEARS. This is it! So very happy to have the recipe and thank you so much for developing it.
Hi Lorraine, thank you for the wonderful comment. So happy this is the recipe you’ve been looking for!
Your recipes haven’t failed yet Jim……awesome salad. My granddaughter loves potato salad so I made it to go along with meatless Friday. Delicious! Thank you and blessings to you, your beautiful wife and darling son James.
Hi Ruth, I really appreciate your comment, thank you. I’m so happy you enjoyed the potato salad!
Sounds delicious! Is there anything I can substitute for the white vinegar? I’m dying to try this!
Hi Debbie, the white vinegar is defintiely a key ingredient. You can sub with another vinegar, like cider vinegar, but it will change the flavor. The delis in NY almost exclusively use the distilled white vinegar here.
Hi Jim…I enjoy all of your recipes, but this one, seemingly simple was a step beyond. I made this and it is outstanding. I am a fan of Chef John and my Mom who both gave me the confidence to cook. You have the same sense of unpretentiousness that makes cooking so appealing to the average person. Your humor, experience, talent, and style are greatly appreciated. I brined the potatoes for 48 hours and it is magnificent. Who would have thought that a potato salad could add so much enjoyment to life? I don’t like commenting or adding to the internet profile of myself, but I wanted you to know how much I appreciate your knowledge, expertise and kindness in sharing this recipe. Best regards to you and yours….
Hi Eddie, I’m so happy to hear you enjoyed the potato salad and truly appreciate the kind words – thank you so much!
Amazing! My Pop owned a German Delicatessen back in the day. In Brooklyn, NY, of course. This recipe recreated my childhood memories! Thank you!
Hi J, thanks for the comment and so happy you liked the potato salad!
THANK YOU SO MUCH for sharing these recipes! I am a native NYer now living in Florida. I can’t tell you how many recipes I’ve tried for “NY deli style” macaroni salad and was so disappointed by each and every one. As for NY deli potato salad, don’t even get me started.🤪 I’ve searched high and low and nothing even comes close. I recently discovered your videos and subscribed. I literally just finished off Italian stuffed mushrooms from your recipe. AMAZING! I LOVE, LOVE, LOVE your recipes! You cook like I eat. 🤣 Seriously though, your recipes are of the food I know and love and very similar to how I cook. I also think the way you interact with your son and include the whole family is so heart warming and beautiful. KUDOS to you and what you’re doing! Keep on cooking! Thank you for sharing. God bless you and your lovely family. 👪 🙏
Hi Vivian, I am so happy you’re enjoying the recipes and so appreciate you taking the time to leave such a great comment. Thank you!
Loved this! Just like from a restaurant that closed here in Orlando years ago and I have missed Ronnie’s potato salad ever since. Second recipe from this site and both are great.
Hi Virginia, thanks for the comment and so happy you’re enjoying the recipes!
Boiling the potatoes right now and the marinade is done. Thinking of putting them in a large plastic bag to marinate and keeping the skins on. Can’t wait to try them! Also am following you on YouTube and am loving the podcast with Tara.
Hi Mika, thanks for the comment. I hope you enjoyed the potato salad and so happy you like the podcast!
Thank you so much for this recipe. I cannot wait to try it! I have been looking so long to find a flavorful potatoe salad without a lot a crunchy veggies as my husband doesn’t like them! Love your videos, especially your Italian recipes. If my dad was alive, I know hw would love watching your videos too. 😊
Hi Marie, thanks so much for the comment and so happy you’re enjoying the recipes and videos.
Rather than mixing with a spoon, use 2 large bowls and mix the contents back and forth until it reaches what you want it to look like. Mixing with a spoon crushes the potatoes. Got this from Martha Stewart and do it all the time now.
Hi Willy, thanks for sharing your suggestion!
I took your Stromboli and stuffed it with your sausage and peppers and provolone. Excellent. I tell everyone about your web site. Saw your podcast, seemed kind of dark. Do it in the kitchen. When will you do a show in front of an audience? I’m in Charlotte but lived most of my life in Hauppauge. Big Uncle G customer but best hero bread is at Meat Farms. Bread is too soft in NC and they don’t put sesame seeds on bread.
Hi Will, thanks for the comment and so happy you liked the stromboli. We’re still sorting out the lighting situation on the podcast – hopefully soon!
Is it OK to eliminate sugar in the brine? My husband is pre-diabetic. Thank you
Hi Susan, I haven’t tested the recipe without the sugar so can’t say for sure, but you can certainly try and see how it turns out.
NJ gal living in SC … just made marinade & boiled off potatoes … I’m loving this recipe already… now I just have to wait two days … patience. Thanks for ALL your great recipes.
Hi Arlyne, I hope you love the recipe! Please let us know how it turns out!
I’ve tried many recipes for New York Deli Potato Salad. Nothing has come close. I’m starting this tonight. Other recipes have the brine ingredients mixed into the salad with no marinating. This one looks like it has real potential.
Hi Bill, thanks for the comment! Let us know how it turned out!
Finally!! I am a long islander transposed to AZ and then SC. NOTHING tastes like LI potato salad. It is going home with me to SC for my whole family to enjoy. THANK YOU.
Hi Frances, I’m so happy you liked the potato salad and really appreciate your comment!
This looks so good! I am anxious to try it. Thanks Jim!
Hi Sister, thanks for the comment! Please let us know how it turns out when you make it!
I cannot tell you how excited I am to try this recipe. I love Long Island Deli Potato Salad, and have it every time I go home to LI. You can’t find it anywhere else. But I have never found a recipe to recreate it until now. Thank you, thank you, thank you!
Hi Marilyn, thanks for the comment! I hope you enjoy the potato salad – please let us know how it turns out!
Well I made this recipe and the results were fantastic! Just like the good delis on LI. I used red new potatoes. I couldn’t wait 2 days, but I did let the potatoes sit in the brine for 24 hours. And I could have sliced my potatoes a little thinner. Other than that, I’m thrilled at how delicious it turned out.
But I have a question. Is there a reason for peeling the potatoes after cooking rather than before cooking?
Thanks again for another great recipe.
Hi Marilyn, thanks for the comment and so happy you enjoyed! Leaving the skin on the potatoes prevents the potatoes from getting water logged, however, you can peel before if you prefer.
This looks fantastic, and I can’t wait to try it! If you have recipes for NY deli macaroni salad and Cole slaw, I’d love those as well. I’m a New Jersey girl living in Massachusetts, I’ll take all the New York style recipes I can get!
Hi Mary Ellen, thanks for the comment! We’re working on the deli macaroni salad and cole slaw recipes and photos and hope to have them up soon. They’re both really similar to the potato salad recipe.
Hi Mary-Ellen, thanks for the comment! We’re working on the NY deli mac and cole slaw salad recipes and photos and hope to have them up soon. They’re both very similar to the potato salad recipe.