New York Deli Potato Salad
Bring a taste of the Big Apple to your table with this creamy and tangy New York Deli Potato Salad, the perfect blend of classic flavors and vibrant textures. Tender Yukon Gold potatoes are the star of this dish, cooked to perfection and gently tossed in a rich dressing made with mayonnaise, zesty Dijon mustard, and a hint of apple cider vinegar. Crisp celery, sharp red onion, and tangy dill pickles add delightful crunch and bursts of flavor, while fresh dill and a dash of paprika elevate this salad to true deli-style perfection. Ideal for summer picnics, barbecues, or as a hearty side dish, this potato salad is best served chilled for maximum flavor. Ready in just 35 minutes, it’s a quick and easy crowd-pleaser brimming with classic deli charm!
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Recipe Information
Ingredients
- 3 lb Yukon Gold potatoes
- 1 tbsp Kosher salt
- 1 cup Mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp Apple cider vinegar
- 2 stalks Celery
- 0.5 medium Red onion
- 4 small Dill pickles
- 2 tbsp Fresh dill
- 0.5 tsp Black pepper
- 0.5 tsp Paprika
Instructions
Scrub the Yukon Gold potatoes thoroughly under running water. Cut them into bite-sized chunks, leaving the skin on for added texture and flavor.
Place the potatoes in a large pot and cover them with cold water. Add the kosher salt to the water. Bring the water to a boil, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, finely dice the celery, red onion, and dill pickles. Roughly chop the fresh dill.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, black pepper, and paprika. Stir until smooth and well blended.
Once the potatoes are done cooking, drain them immediately and spread them out on a baking sheet to cool slightly for about 10 minutes. They should still be warm but not hot.
Add the slightly cooled potatoes to the bowl with the dressing. Gently fold the potatoes into the mixture until fully coated, being careful not to mash them.
Fold in the diced celery, red onion, dill pickles, and fresh dill. Taste the potato salad and adjust seasoning if needed.
Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together. Serve cold or at room temperature.
Nutrition Facts
Calories |
2639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.9 g | 241% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 4629 mg | 201% | |
| Total Carbohydrate | 219.6 g | 80% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 15.4 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 5307 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
