Ingredients
-
10
-
3/4
-
3/4
-
3/4
-
1
-
1
-
1
-
3/4
-
-
-
-
-
-
-
Directions
New York Deli Potato Salad, I have only found my favorite potato salad in delicatessens in New York City and Long Island and in some Italian and Jewish delis elsewhere After much searching, a friend on Long Island sent me this recipe which comes as close to perfection as any I’ve tried The recipe may be cut down as the quantities are for a party , My cousin made 50lb batches working LI deli’s going back to the 50’s and you nailed the recipe The only additional info: Finely chop the onion rather than puree, I’ve never used veg oil in this (and neither did my cousin) and specify red jacket potatoes Voila! BTW back in the day giving out this recipe might put you big trouble Ha Ha , Excellent recipe, though I prefer my potatoes sliced a little thinner than 1/4 inch I would suggest you change the current picture that appears with this recipe, as it doesn’t match the sliced description The picture appears to show cubed instead of sliced potatoes
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Steps
|
1
Done
|
Steam Potatoes Over 32-40 Oz. Water. |
|
2
Done
|
Peel While Hot. (you Can Actually Scrape Off the Skin by Hand Under Cold Water.). |
|
3
Done
|
Cool in Refrigerator For at Least One Hour. |
|
4
Done
|
Mix Next Seven Ingredients in a Bowl, Adding Oil Last. |
|
5
Done
|
Slice the Potatoes in 1/4" Slices Into a Very Large Bowl. |
|
6
Done
|
Fold in the Mixture. |
|
7
Done
|
Chill Overnight. |
|
8
Done
|
Add Hellman's Mayo to Desired Consistency. |
|
9
Done
|
Spread in Large, Flat Serving Dishes and Garnish. (used Fresh Parsley and Finely Grated Carrots For Color.). |
