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5 from 56 votes

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 and parsley for garnish.
Prep Time20 minutes
Cook Time20 minutes
refrigerator time12 hours
Total Time12 hours 40 minutes
Course: Side Dish
Cuisine: American
Servings: 10
Author: James Delmage and Tara

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!

Video

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

Calories: 294kcal | Carbohydrates: 37.8g | Protein: 2.9g | Fat: 15.3g | Saturated Fat: 2.6g | Cholesterol: 6mg | Sodium: 468mg | Potassium: 663mg | Fiber: 3.9g | Sugar: 10.3g | Calcium: 20mg | Iron: 1mg

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