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"NY Style" Potato Salad

You can take the boy out of the city but you can take the city out of the boy! 

Ahh.. the taste of that tangy style deli potato salad from New York/Long Island has a flavor all it's own. Down south they love the creamy smoothness of eggs and pickles in their potato salad, not so up north! This is a truly simple recipe but so often hard to get right. It's tangy, its refreshing and it goes with any picnic meal you can imagine, or how about an overstuffed deli style sandwich and a soda? Yum. For the best results, it does take a bit of prep and time to marinate so best to get started a day in advance.

Prep Time: 3 minutes
Cooking time: 25 minutes
Wait Time: 24 hours

2-3 lbs. red potatoes

1 cup* Mayonnaise [Hellmans preferred]

4 Tablespoons white vinegar 

2 Tablespoons white sugar

2 Tablespoons olive oil [or vegetable oil]

Ground Pepper

1 Tsp. Granulated Onion [can use ½ Cup of finely minced sweet onion]

1 small carrot

In a large kettle boil the red potatoes, skins on, for approximately 20-30 minutes, checking at 20 for firmness. You should be able to stick a fork into the center of the potato with a little resistance but also be able to withdraw the fork without the potato sticking. You can also add ~1 cup of white vinegar to the boil water for firmer potatoes.

When done, drain potatoes and peel. It’s easiest to peel them when warm but run under cool tap water to make it manageable. When peeled, refrigerate for an hour or so to help them firm up. When firm, slice potatoes [do NOT dice as you would with southern style salad!]. Slice as thin as you can but don’t worry if you cant get paper thin, it will still taste fine.

In a small bowl, mix olive oil, vinegar, sugar and ground pepper and mix well until sugar dissolves. Add more vinegar if needed. Roll mixture into the sliced potatoes very gently until they are all coated and put back in the refrigerator or marinate for at minimum 1 hour [can be left overnight for more flavor].

When ready, mix in Mayo with a couple more teaspoons of vinegar and pepper to make the final dressing. Slowly roll into potatoes along with fine peelings of a carrot for color and flavor [can add fresh parsley of you like].

Chill for at least 1 hour before serving.

Better too much dressing than not enough. Should be “tangy” yet smooth.

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