There are quite a few things I miss from up north. Potato salad is one of them. Growing up in NY meant having delis all over the place, and deli potato salad was a staple in our house. Oh man, I would eat that stuff straight and be in heaven.
But down here in Florida, I’m out of luck. There are no delis, bagel shops, and barely any bakeries. (and NO Italian bread, don’t even get me started!) The only potato salad I can find is at the supermarket, and it just isn’t the same.
So imagine how excited I am to have found a recipe, that I slightly altered, that recreates the delicious NY deli potato salad I can’t get enough of. And of course I’m going to share it here because it makes me so happy to be able to make this at home now, no matter where home is.
The key to this recipe is to
1- make it ahead of time for best flavor
2- cook the potatoes properly. Under-cooked potatoes will be a crunchy disaster and overcooked will be a mushy mess.
3- slice the potato into discs. That’s how it’s done where I’m from!
1 1/3 lb potatoes (yukon, golden, red, whatever you like)
1/8 cup sugar
1/8 cup white vinegar
1/8 cup water
1/4 cup onions, minced (I use white onions, but you can use whatever you like)
1/4 tbs white pepper (you can use black pepper too, white is so the color blends in)
1/2 tbs salt
1/8 cup vegetable oil
1/2 cup mayonnaise (or to desired consistency)
1/4 cup fresh, chopped parsley (optional)
1/4 cup shredded carrots (optional)
1. Steam or microwave potatoes until tender. (I like microwaving because it saves time: just poke holes in the potatoes with a fork before-hand. Then I use the potato setting on my microwave. Small potatoes need less time)
2. Peel potatoes while hot. *Note: If you want a more rustic potato salad, only partially peel them. NOT peeling them will result in strings of skin in the potato salad. I personally don’t like that, but do whatever you like. I find my grapefruit spoon is a handy tool for this.
3. Cool potatoes in the fridge for at least an hour.
4. Mix the sugar, vinegar, water, onions, pepper, salt, and vegetable oil in a large bowl. 5. Slice the potatoes into discs about 1/4″ thick. Gently fold into the onion mixture until thoroughly coated.
6. Cover with foil and chill potatoes OVERNIGHT.
7. Gently fold in mayo to desired consistency, trying not to break the discs. Add carrots and parsley if desired, and season to taste. Sometimes I add a little chopped celery, but the traditional NY way doesn’t usually have these additions.
8. Chill it some more. Trust me. It’ll taste better if you let the flavors marry.
9 Give it another stir before serving to refresh it and enjoy!