New York Deli Style Potato Salad
Transport your taste buds straight to the bustling delis of New York City with this creamy and tangy New York Deli Style Potato Salad. Made with tender russet potatoes, a velvety blend of mayonnaise and yellow mustard, and a hint of apple cider vinegar for that signature zing, this classic side dish is elevated by the crunch of celery, the sweetness of pickles, and the bold flavor of finely chopped red onion. Chopped hard-boiled eggs and fresh parsley add richness and a pop of color, while a dusting of paprika ties it all together. Perfect for picnics, barbecues, or a comforting deli-inspired meal at home, this potato salad is easy to make, crowd-pleasing, and best when chilled to let the vibrant flavors meld together.
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Recipe Information
Ingredients
- 3 pounds Russet potatoes
- 2 teaspoons Kosher salt
- 1 cup Mayonnaise
- 2 tablespoons Yellow mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Granulated sugar
- 2 pieces Celery stalks (finely chopped)
- 0.5 cup Red onion (finely chopped)
- 0.5 cup Sweet pickles (chopped)
- 3 pieces Hard-boiled eggs (chopped)
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Paprika (for garnish)
Instructions
Peel the potatoes and cut them into roughly 1-inch cubes.
Place the potato cubes into a large pot and cover with cold water. Add 1 teaspoon of kosher salt to the water.
Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 10-15 minutes, or until they are tender but not falling apart.
Drain the potatoes in a colander and let them cool for about 10 minutes.
In a large mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, granulated sugar, 1 teaspoon of kosher salt, and ground black pepper. Whisk until smooth.
Gently fold the cooked potatoes into the dressing, making sure they are evenly coated.
Add the chopped celery, red onion, sweet pickles, hard-boiled eggs, and fresh parsley to the bowl. Stir gently to combine.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours (or overnight) to let the flavors meld together.
Before serving, sprinkle the top of the potato salad with paprika for garnish.
Serve chilled as a side dish and enjoy!
Nutrition Facts
Calories |
3518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.7 g | 244% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 793 mg | 264% | |
| Sodium | 3469 mg | 151% | |
| Total Carbohydrate | 403.1 g | 147% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 61.0 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 387 mg | 30% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 8358 mg | 178% | |
*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.
