New York Potato Salad
Prep Time: 20 minutes
Cook Time: 20 minutes
Serves 8-12 people
I live in The South. I consider myself Southern. I have been in the South for the vast majority of my life. But I was born in New York…….and not upstate New York……I was born in Queens. So, because of this I feel that I am allowed to have my own true New York Potato Salad. While I am an equal opportunity potato salad enthusiast…..I have a soft spot for a real deal, Deli Style, New York Potato Salad.
I spent a few years perfecting this recipe, busting it out at cookouts and potlucks here in South Carolina…..gauging reactions from my “Southern” peers….. I feel that I have finally reached “Pro-Deli Status”.
I don’t want to seem too over confident here….but of all my recipes, this one is really is bullet proof. Follow below, sit back, and amaze your friends and families.
All kidding aside, I think this is a killer recipe, thanks for reading and trying, leave a comment below if you would like.
- 1 package of Red Potatoes (about 3lbs)
- 2-3 ribs celery (diced)
- 1/4 cup of diced sweet (Vidalia) Onion
- 1 1/2 cups of Mayonnaise (use Dukes Mayo….really)
- 3 Tablespoons White Vinegar
- 2 Tablespoons Sugar
- 1 Tablespoon Salt
- 1/2 Teaspoon of Fresh Ground Black Pepper
- 1 Teaspoon Garlic Powder
- Before you begin, wash all of your potatoes and place them in a large pot of salted water (I like the water to be really salty…like sea water…)
- Bring to a boil, a slow boil, for about 18-20 minutes (longer if you have big potatoes).
- After 18-20 minutes, turn off the heat, drain the hot water, and add cold water to stop the cooking process. We want the potatoes cooked, but NOT MUSHY! I like to rinse in cold water 5 or 6 times. Then put the potatoes in the fridge for about 20 minutes to start the real cooling process.
- In a separate, small bowl, add the mayonnaise, vinegar, sugar, salt, pepper, garlic powder, and mix well.
- Take your potatoes out of the fridge and cut into small squares. The size is up to you, see my picture…I like both quarter inch and half inch pieces. Place all of your potatoes into a large bowl or tupperware.
- Next, dice the celery and the onion, add to the potatoes.
- Last….mix your “dressing” to the potatoes and mix well. Be careful when you are mixing not to “mash” the potatoes.
You can serve immediately, but if you put your Potato Salad in the fridge for a few hours it will make a world of difference. Your flavors will develop, the potatoes will absorb the dressing, and (I hope) you will be amazed at your awesome Potato Salad.
Good Luck! Thanks so much for reading!!