John’s New York Deli-Style Potato Salad

If you're craving that delicious potato salad that's only found in New York delis, this is the recipe you've been searching for.

Creamy NY-style potato salad.
Photo by John U.
Creamy NY-style potato salad.
Creamy NY-style potato salad.

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

Ingredients

  • 5

    pounds red potatoes, boiled

  • 1/2

    cup carrots

  • 1/4

    cup curly parsley, fresh

  • 1

    cup Hellman’s mayo

  • 1/4

    cup white vinegar

  • 1/4

    cup sugar

  • 1

    tablespoon Kosher salt, or to taste

Directions

Place the potatoes in a big pot of water. Turn up the heat to high! Cook them to perfection in boiling water. Don’t over cook (they will be too mushy). Don’t under cook. I can’t give you an exact time but start checking after 20 minutes. You just need to use your fork and your cooking instincts. Peeling: You can peel them before boiling but it’s easier to pull off the skins after cooking. Tip : Let them cool, first! After cooking, drain well and let them cool down. After a spell, chill in the fridge until they are cold. During the cooling off period grate ½ cup of carrots and ¼ cup of minced curly parsley. Take the cool potatoes and slice them thin. (About a quarter of an inch or so) Place sliced potatoes in a giant mixing bowl and add the mayo, white vinegar, sugar, salt, carrots and parley too. Gently mix it up with a big ‘ole spoon. Adjust to taste. Chill, may be eaten it within 3 days preparing.

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