NY Deli Potato Salad

Yes.. for me, texture is a must.  There is nothing worse than soggy mushy potato salad.  Potatoes should be firm but cooked through, this provides some time to pick up a taste of spices before breaking all the way through the potato.

Too Much STUFF in potato salad is a turn off, it's potato salad not pepper or onion salad.

You're right about the potatoes John, but the entire salad should have a creamy taste. You're not going to replicate that with retail mayo alone. Again, I'm thinking 60's-70's when NY style Deli's were still common around here and the old ways of doing things that weren't exactly pc health conscious. That's what I'm wondering when folks say it isn't the same. 

DawnT


You're right about the potatoes John, but the entire salad should have a creamy taste. You're not going to replicate that with retail mayo alone.  

My favorite Deli makes a very good Potato Salad, occasionally a little too much mayo or rarely, a little mushy. I'm going to ask what kind of mayonnaise they use, as it is the right creaminess.

A mix of sour cream and mayo works.

Potato Salad
Red Potato
Red onions
celery
Bacon
Mustard/ Mayo to a light yellow