New York Deli Potato Salad
User Reviews
5
New York Deli Potato Salad
Description
This potato salad recipe achieves its distinctive flavor by first boiling potatoes until nearly tender, then slicing them very thinly to maximize surface area for absorbing the brine. The brine combines vinegar, water, sugar, vegetable oil, grated onion, salt, and white pepper, creating a mild tang balanced by sweetness and savory aromatics. The sliced potatoes are layered in a dish and covered with the brine, then refrigerated for at least overnight or up to two days, allowing flavors to infuse evenly.
After marinating, the drained potatoes are tossed with mayonnaise to reach a smooth, creamy consistency. White pepper is preferred for a subtle spiciness without visible black specks. The salad is garnished simply with shredded carrot for color and parsley for fresh herbal brightness.
Serving this chilled salad alongside deli sandwiches or as part of a picnic or potluck offers a classic, slightly tangy complement. The thin potato slices provide tender texture that carries the seasoning well without becoming mushy.
Note that the salad tastes better after a couple of days of marination, allowing the flavors to meld. Leftovers keep well refrigerated up to five days, improving with time.
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 salt 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 parsley for garnish, flat leaf, Italian
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 brine is critical for capturing the New York deli flavor; marinate potatoes for at least overnight, or up to two days for greater depth.
- Use white pepper to maintain the traditional appearance without black specks.
- Leftovers keep for up to five days and develop improved flavor over time.
- Thin slicing (1/8-inch or thinner) creates ideal texture and surface for brine absorption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 37.8g | 13% |
| Protein | 2.9g | 6% |
| Fat | 15.3g | 24% |
| Saturated Fat | 2.6g | 13% |
| Cholesterol | 6mg | 2% |
| Sodium | 468mg | 20% |
| Potassium | 663mg | 14% |
| Fiber | 3.9g | 16% |
| Sugar | 10.3g | 21% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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