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, tuna salad or chicken salad 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.
- 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.
More summer sides
- Deli-style German potato salad – with crispy bacon and a vinegar brine.
- Italian pasta salad – with salami, olives, and mozzarella.
- Spinach pasta salad – with gorgonzola and an easy vinaigrette.
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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
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.
I’m a potato salad snob from LI now in Fl and you hit it right on the head perfect ingredients/ measurements to get my fix. I always had a lb of PS from local Babylon deli in my frig!! Thanks for recipe (Dee)
I’ve been a Professional Chef for 20+years. The Jewish deli in my little corner of The Bronx used to put this on hotdogs with mustard. I could never figure out the recipe and eventually gave up. You’ve done me and my mom a HUGE service. Theres always something new to learn in the food world. Thank you so much
Love this recipe. Spot on!
Love love your NY deli cold salad recipes. I’m from Long Island and live I NC. We miss our deli treats!! Tyvm!!
I’m from Brooklyn. Living in Florida. Can’t get Brooklyn Pork Store potato salad. I see everyone talking about this as LI potato salad. Is it the sadnes as Brooklyn Pork Store style? The description sounds like it is. It’s not sweet at all, is it?
Thx!
Hi Janine, there is sugar in the brine but the potato salad doesn’t really taste sweet since it’s balanced by the vinegar. Hope you enjoy!
Thx Tara.. I’m trying to recreate the potato salad I grew up with that came from Bensonhurst pork stores for my family. Your recipe is the one I’ll try. Starting the potatoes today to be served on Saturday🤞
I am looking forward to make this salad for New Year’s Day. I miss great deli food being from New Jersey and having to move down south. I usually make my own German Potato Salad but this will be a tasty change. Thanks for publishing this recipe. Are sweet onions such as Vidallia OK?
Hi Andrea, yes, you can use sweet onions if you prefer. Hope you enjoy!
I’m ecstatic about finding this recipe. My family were regular customers of the Adelphi Deli in Garden City. I have attempted to recreate it soo many times over the years and failed.
Hi Susan, thanks for the comment and so happy you enjoyed the recipe!
I make this potato salad my ” GO TO ” recipe every time potato salad is requested. the only change I make is with the brine. I BOIL the sugar, vinegar and water until the sugar is completely melted and then let it cool completely before adding the other brine ingredients For me, this is the ONLY potato salad recipe you could ever need. Thank you and your family for terrific tutorials and fun YouTube videos. I am an avid watcher
Hi there, we are so happy you loved the potato salad recipe!
This is exactly what Long Island, NY Brancarts (spelling?) deli potato taste like and his macaroni salad recipe is also exact! Who knew the brine!!!
Thank you!
Hi Cat, so happy you enjoyed and thank you for the comment!
OMG OMG OMG!!!! I was just up North visiting friends in CT. We took the ferry across the sound to Port Jeff and stayed on LI for a few days. We were born and raised on the Island so we are very familiar with NY potato salad.
Before we got back on the ferry we stopped at the deli down in Port Jeff so I could pick up a few pounds of potato salad to bring back to FL. I made your recipe and it tastes exactly like NY deli potato salad.
I have a friend that worked at the deli and knew it was about the vinegar brine, but she could never get the correct measurements for the ingredients because the deli makes it in bulk.
Thank you so much for this recipe!
Hi Janice, we’re so happy you enjoyed this one and that it measured up to the one you had from the deli! It wasn’t Se-port Deli by any chance, was it? Thanks for the comment!
Ah, I see you are familiar. Yes it is the Se-Port Deli. 😊
Yes, we’re familiar. They are excellent!
Hi Jim: The potato salad recipe is just great. Being a transplanted New Yawker, I moved away about 20 years ago; this brought back so many memories of days gone by. That said, I have two questions:
1) what is the refrigerator life of the uneaten prepared salad?
2) would you recommend making a huge amount of the brine and keeping it refrigerated or frozen?
Hi Bob, so glad you enjoyed the recipe, thank you! The leftovers can be saved in the fridge for up to 5 days. I’d recommend making the brine when you’re ready to make the potato salad rather than storing it.
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
Hi there, thanks for the comment and we’re so happy you enjoyed the recipe!
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!
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!
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!
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!
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.
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!
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.
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.
Hello Jim & Tara,
While I’ve never (to my knowledge) tasted authentic NY deli-style potato salad, this recipe is FANTASTIC! I scaled it down because my husband only picked up a pound and a half of baby red potatoes (I failed to specify how much I needed and we are just a family of four) – other than that, I made the brine and followed the rest of the recipe to a “T”. As a gal who has made terrific homemade potato salad and adding a bit of relish, or chopped hard boiled eggs, or celery & onion… this recipe was a welcome change and a definite keeper. I’ll be brining up some elbow macaroni to make your deli macaroni salad next. Wow, wow, wow!!! Thank you and PS : love your recipes and YouTube channel.
Hi Harper, we’re so happy you’re enjoying the recipes and channel! Thanks so much for the comment!
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!
Hi Liz, it’s great to hear you enjoyed the deli salad recipes! Thanks for the comment!
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.
Hi James, we’re so happy you enjoyed the recipe and thank you for the comment!
I loved this. I’m going to eat this instead of Southern potato salad for a while.
Hi Michele, thanks for the comment and so happy you enjoyed the potato salad!
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.
Thank you so much for the comment and so happy you enjoyed the recipe!