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 NY Deli Potato Salad

Change Page: < 12 | Showing page 2 of 2, messages 31 to 35 of 35
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Matt Gleason

  • Total Posts: 689
  • Joined: 12/25/2006
Re:NY Deli Potato Salad Sat, 07/17/10 1:02 PM (permalink)
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.
 
#31
    DawnT

    • Total Posts: 1286
    • Joined: 11/29/2005
    • Location: South FL
    Re:NY Deli Potato Salad Sat, 07/17/10 1:08 PM (permalink)
    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. 
     
    #32
      MacTAC

      • Total Posts: 425
      • Joined: 11/19/2004
      • Location: Long Island, NY
      Re:NY Deli Potato Salad Sat, 07/17/10 4:52 PM (permalink)
      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.


       
      #33
        Matt Gleason

        • Total Posts: 689
        • Joined: 12/25/2006
        Re:NY Deli Potato Salad Sat, 07/17/10 10:58 PM (permalink)
        A mix of sour cream and mayo works.
         
        #34
          chewingthefat

          • Total Posts: 6093
          • Joined: 11/22/2007
          • Location: Emmitsburg, Md.
          Re:NY Deli Potato Salad Sun, 07/18/10 11:53 AM (permalink)
          Potato Salad
          Red Potato
          Red onions
          celery
          Bacon
          Mustard/ Mayo to a light yellow
           
          #35
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