John’s New York Deli-Style Potato Salad

By ctozzi

I grew up on Long Island. For 18 years, I devoured a lot of New York Deli Potato Salad. When I left for college and ventured across the country to San Francisco, I had no idea that the only chance to taste NY Potato Salad again was to travel back to Long Island and visit my parents. That wasn’t going to be often enough to get my NY Potato Salad fix.

Ingredients

• The Spuds: 5 pounds of boiled red potatoes
• 1/2 cup of carrots
• 1/4 cup of minced curly parsley (fresh!!!)
• 1 Cup of Hellman’s Mayo (I use Hellman’s Light)
• 1/4 cup white vinegar
• 1/4 cup sugar
• 1 tbsp kosher salt (Salt is tricky… add to taste starting with half )

Preparation

Step 1

The Spuds: 5 pounds of boiled red potatoes

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. (Raw potatoes just don’t taste great). Haha ! 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. (It’s okay to pull one out and slice it in half to check.

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 (fresh!!!)

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 following ingredients.

1 Cup of Hellman’s Mayo (I use Hellman’s Light)
¼ cup white vinegar
¼ cup sugar
1 tbsp kosher salt (Salt is tricky… add to taste starting with half )

Add the carrots and parley too. Gently mix it up with a big ‘ole spoon. Adjust to taste.

Chill… eat it within 3 days.