NY Deli-Style Potato Salad

from ButterYum
makes 5 pounds

  • 5 pounds red new potatoes, cut into 1 1/2-inch cubes
  • 8 cups water
  • 1 teaspoon kosher salt
  • 2 cups real mayonnaise (we love Duke's)
  • 1/4 cup white distilled vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 cup finely minced onion
  • optional garnish - chopped parsley, chives, or scallions

Directions

  1. Place the potatoes in a 6-quart stockpot, add water and 1 teaspoon of kosher salt; bring to a boil and cook until fork tender. 
  2. Drain and cool potatoes completely.
  3. In a large bowl, whisk together mayonnaise, vinegar, onion, salt, and pepper. 
  4. Pour over cooled potatoes; gently mix together and add optional garnish if desired. 
  5. Chill thoroughly before serving.  Refrigerate leftovers.
Comments