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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.

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Rate this recipe 4/5 (83 Votes)


  • 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


Servings 4
Preparation time 10mins
Cooking time 35mins


Step 1

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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