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!
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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.
More summer sides
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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 recipe sounds exactly like the potato salad I remember in German delis all over NYC. Question- how do I alter this to make the classic “German potato salad” without mayonnaise? Do I just leave out the mayo? Thanks!
Hi Tom, please see Jim’s recipe for German potato salad here: https://www.sipandfeast.com/deli-style-german-potato-salad/
Is olive oil OK?
You can use olive oil, but the flavor will change. The reason we recommend a neutral oil is because it doesn’t affect the flavor.
I followed this recipe and only changed some of the method. I live in Florida and it’s hard now to get good red or yellow potatoes so I had russets on hand. I peeled them and sliced to 3mm thickness on the mandoline and then boiled them in salted water. It worked perfectly where the slices are done but hold together well. Brined for 2 days and the end result was amazing. My girlfriend doesn’t understand my love of this and the mac salad recipe and I just told her “Well you never lived in New York” LOL.
We’re so happy you loved the recipe, Louis! Thank you for the comment!
Grew up on “southern style” potato salad. This deli style recipe is IT!
Grew up on the island and have missed this so much. Nothing’s ever compared to it.
We’re so happy this recipe resonated with you, Barbara!
For well over 25 years I’ve been searching for a potato salad recipe that tasted like the deli we had in Florida. The owner was also the head chef and he cut his teeth working in the many wonderful New York deli’s. The food from this place was the best I’ve ever had. I’ve used every potato salad recipe known to man but never had any luck. UNTIL NOW! I followed the recipe to the letter and not only did it pass
my families taste test, but I’ve been asked to make it by the people who live in my apartment building, that’s how good this recipe is. My only problem is that when I’ve finished putting it together it’s so good that I’m constantly “taste testing” it to the point of only having half of the recipe to eat after day 2. This stuff is so good it even past the taste test of my grandson who is autistic. As I’m sure you know autistic children are all about sensory feelings. He is a very picky eater and won’t eat stuff that feels slippery or has a strong flavor. NOT WITH THIS POTATO SALAD! He loves this stuff which is a huge testament to Jim for sharing it with us. I simply can’t find the words to thank you enough for allowing me to make my little guy so happy when I make it!! God bless you Jim and THANK YOU SO MUCH FOR THIS SUPERB SALAD. 🙏🙏🙏
We are thrilled to hear you and your grandson loved this recipe, Nancy! Thanks for the wonderful comment!
EXCELLENT recipe, the potato salad from my childhood!
Thanks, Helen!
Our local grocery stores have been acquired so many times, I don’t even remember the last time I saw the potato salad from my childhood.
They all have that chunky, “artisanal” salad with yellowy-pink glop surrounding cubed potatoes. And, I’m pretty sure, raisins.
This recipe is a CLASSIC and I am SO GLAD to have finally found it. THANK YOU!!
So glad you enjoyed it, Helen!
This tastes exactly like the potato salad I used to get from Waldbaum’s. Thank you so much for the recipe! It is perfect.
So glad you enjoyed, Sonia!
I lost your net address a few years ago. I had a iPad change & it didn’t follow over. I flipped out when I found you again, thank the Lord. I married a Jewish boy & was introduced to Jewish deli sandwiches & Cole slaw, potato salad & chopped liver. I never forgot those flavors even after the only deli in DE i could ever find an equal. Tried to duplicate the potato salad a few times & came close, but never wrote my version down. Your recipes, deli recipes are amazing & bring back that deli 40 years ago. Thank you!
We’re so happy you’ve been enjoying the deli recipes, Jacqueline!
Living on Long Island my whole life, this potato salad is spot on! Our go to deli’s building is up for sale and all I could think about was losing their potato salad. This is exactly like it and I made it myself.
We’re so happy to hear that, Darlene!
Jim,
Made along with your coleslaw really as good as it gets but can you cut potatoes with mandolin then boil tender or Al dente rather than use mandolin on softish potatoes a little risky and would it affect taste
Hi Don, per Jim, you can, but you run the risk of the potatoes turning to mush. When you cook the whole potato it tends to cook more uniformly. Hope that makes sense. Just be sure you’re using the guard on the mandolin.
Excellent recipe and exactly what I have experienced in really good authentic New York delicatessens. I just love everything about Sip and Feast. I love your videos and recipes, and I tune in as often as possible. I make a couple things new a week once I am inspired by you and my family loves the variety.
So happy you enjoyed, Lisa!
This transported me back to my favorite deli in Farmingdale NY. I followed the suggestion to brine over two nights and we were not disappointed.
Thank you for posting this recipe. It’s great right out of the gate and makes a nice batch that gets tastier every day it sits in its own deliciousness.
Hi Dawn, so glad you enjoyed! I grew up in Farmingdale, so I am curious which deli you’re talking about. Would love to hear!
Can I cube the potatoes? Not big.on sliced…
Looking forward to making it.
Hi Nancy, sure, you can cube if that’s what you prefer.
Tara,
Merritt Deli!
Along with Merritt Bakery a favorite!
Ps I’m Farmingdale class of ‘73 and moved to MA over 30 years ago.
I know that deli well, Dawn! My dad would take me there when I was little and I’d always beg him to buy me a Nestle Quik chocolate milk. 🙂
Awwwe, love that! ❤️
Looking forward to trying more of your recipes!
Thank you!
I made this last week following your directions, and I have to say, I couldn’t stop eating it. I was a little worried about the quantity of brine. It’s given the amount of potatoes that we made, but it honestly worked out. I might try adding bacon bits, or cheese. The only error that I made.I was cooking the potatoes a bit too long and then not cooling them immediately. Some got mushy. Great recipe.
So glad you enjoyed, Scott!
Thank you James! This is my mother’s potato salad! I have been trying to replicate it for the 15 years since her passing. She called it “San Francisco Potato Salad”, and I remember her saying that she would get this potato salad from Goldberg-Bowen deli in San Francisco. The secret, of course, is in the brine. Genius! Full disclosure: my mother added chopped green onion (when adding the mayonnaise) and I also added chopped fresh dill.
We’re so happy you were able to replicate your mom’s potato salad with this recipe, Claudia. Thank you so much for the comment!
this chef is what i was looking for i lke all his recipes.
Excited to try! I have the canned sliced new potatoes. Would they work, do you think? I know homemade would be best but I’m unsure if they will still absorb any brine. Guess there’s only one way to find out! Wish me luck!
Hi Regina, you definitely can use them, and in fact, many delis will use the canned. Hope you enjoy!
Just like their Deli Coleslaw recipe, this will become my go to potato salad recipe again this summer. It works so well with lovely new potatoes. I have a similar question that I posted in the coleslaw recipe, has anyone tried using a flavoured vinegar in the brine? Maybe a dill flavour?
Cheers
I’ve tried apple cider vinegar and Chinese rice vinegar, and both worked well. My guess is that dill vinegar would work too.
Hey, James.
My husband (also James/Jim) and I discovered your YouTube channel a few months ago. We immediately decided we had to subscribe. We live in Orlando, FL but are both originally from the tri-state area (NJ and Brooklyn). We are missing so many of the foods that we can only get when we go back home to visit. Having been in NJ over the Memorial Day weekend, we had some deli potato salad and I decided I had to give it a try. I am making it for the first time tonight and can’t wait to taste it tomorrow night.
We hope you enjoyed it, Irene and Jim!