NY Deli Potato Salad
The secret’s in the spices.
It seems like every family has their own way of making potato salad and that goes for cities and regions, too. Some places you’ll see other veggies or spices that you might not be familiar with being in potato salad. This New York deli style potato salad has its own little quirks, but they happen to be extremely delicious!
Even if you already have a tried and true potato salad recipe in your recipe box I highly recommend trying this version. It’s crisp texture and tangy flavor make it a real stand out recipe. This explains why so many New York delis have similar recipes.
For this recipe we’re starting out with red potatoes as they are the waxy variety and tend to hold up well in the moisture-laden environment of potato salad. If you have a different variety that will work, too. But they might be softer after sitting overnight.
Along with the unpeeled potatoes we’ve got shredded carrots and some white onion. Some NYC recipes also call for radishes as well for extra crunch and spice.
The seasonings in this recipe are simple, but oh so tasty! White pepper, black pepper, and paprika make a stunning combo together. As always I recommend using smoked paprika if you can as it has a lot more flavor. Some chives mixed in also add to the flavor, but give is a nice freshness, too.
Perhaps it’s the influence of so many cultures together in the big city that’s made this salad so iconic. Just about everyone who tries this style loves it and I’m betting you will, too. This one goes from luncheon to BBQ to dinner side with ease, so serve it with anything that floats your boat.
NY Deli Potato Salad
3h 30m prep time
12m cook time
Diet: Vegetarian, Gluten-Free
- 5 lbs red new potatoes, cubed
- 2 teaspoons salt, divided
- 2 cups mayonnaise
- 1/4 cup white vinegar
- 1 white onion, minced
- 1/2 teaspoon black pepper
- 1/4 teaspoon white pepper
- 1/2 teaspoon paprika
- 1 carrot, shredded
- 1/4 cup chopped chives
- Add potatoes and 1 teaspoon salt to large pot. Cover with water and bring to low boil. Cook until just fork tender, about 10-12 minutes. Do not overcook. Drain and set aside to cool for at least 15 minutes. Rinse with cool water if needed.
- In a small bowl combine mayonnaise, vinegar, black and white peppers, 1 teaspoon salt, and paprika.
- Mix dressing with potatoes, carrots, onion, and chives in large serving dish or 8”x10” pan. Allow to sit in refrigerator for at least 3 hours or overnight for best flavor.
Recipe adapted from Tasty Kitchen.