New York Potato Salad Food

BUD'S POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and allow to cool.
• Slice cooled potatoes and layer in a large bowl or dish.
• In a saucepan combine water, vinegar and sugar. Bring to a boil and cook for one minute. Remove from heat and pour over potatoes. Cover and chill for at least 12 hours.
• Drain excess marinade and add onions, salt, pepper, celery seed and mayonnaise. Mix well and serve chilled.

NEW YORK DELI STYLE POTATO SALAD

Steps:

• In Large mixing bowl combine Mayonaise, Vinegar, Sugar, Salt, Pepper, Garlic Powder & Onions.
• Mix well.
• Add Cooked Potatoes to the mixture and mix until all Potatoes are covered.
• Refrigerate until ready to serve.

NEW POTATO SALAD

Steps:

• Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly whisk in the oil to form a smooth emulsion. Season to taste.
• Drain the potatoes and tip into a large bowl. Drizzle over the dressing and gently mix. Leave to stand for 15 mins to allow the potatoes to absorb the flavours. To serve, stir the parsley and spring onions into the potatoes. Season to taste and serve immediately.

NEW YORK DELI POTATO SALAD

Steps:

• Steam potatoes over 32-40 oz. water.
• Peel while hot. (You can actually scrape off the skin by hand under cold water.).
• Cool in refrigerator for at least one hour.
• Mix next seven ingredients in a bowl, adding oil last.
• Slice the potatoes in 1/4" slices into a very large bowl.
• Fold in the mixture.
• Chill overnight.
• Add Hellman's mayo to desired consistency.
• Spread in large, flat serving dishes and garnish. (I used fresh parsley and finely grated carrots for color.).

NEW POTATO SALAD RECIPE

Steps:

• Scrub the potatoes and cut into 1-inch cubes. If very small, you might want to leave them whole.
• Place the potatoes in a saucepan and cover with water to about an inch above the potatoes. Add 1/2 teaspoon salt. Cover and boil potatoes until tender.
• Drain and let cool.
• Combine potatoes with chopped egg, celery, onion, mayonnaise, mustard, sweet pickle, salt, pepper, and cayenne. Stir in a little parsley if using, then sprinkle paprika over top.

JOHN'S NEW YORK DELI-STYLE POTATO SALAD RECIPE - (4/5)

Steps:

• Place the potatoes in a big pot of water. Turn up the heat to high! Cook them to perfection in boiling water. Don't over cook (they will be too mushy). Don't under cook. I can't give you an exact time but start checking after 20 minutes. You just need to use your fork and your cooking instincts. Peeling: You can peel them before boiling but it's easier to pull off the skins after cooking. Tip : Let them cool, first! After cooking, drain well and let them cool down. After a spell, chill in the fridge until they are cold. During the cooling off period grate ½ cup of carrots and ¼ cup of minced curly parsley. Take the cool potatoes and slice them thin. (About a quarter of an inch or so) Place sliced potatoes in a giant mixing bowl and add the mayo, white vinegar, sugar, salt, carrots and parley too. Gently mix it up with a big 'ole spoon. Adjust to taste. Chill, may be eaten it within 3 days preparing.

GAMJA SALAD WITH CUCUMBER, CARROT AND RED ONION

Steps:

• In a small bowl, combine the cucumber, red onion and 1 teaspoon kosher salt. Set aside to sweat slightly.
• Bring a medium pot of salted water to a boil. Add the carrot and cook until tender-crisp, 2 minutes. Remove with a slotted spoon or fine-mesh sieve and set aside.
• Add the cubed potato and egg to the boiling water. Cook the egg for 10 minutes and the potatoes until fork-tender, 15 to 20 minutes. While the potato finishes cooking, run the hard-boiled egg under cold tap water. Peel the egg, finely chop it, then add it to a medium bowl. When the potato is cooked, transfer to the bowl with the egg and mash with a fork until uniform.
• Add the mayonnaise, sugar and vinegar to the mashed potato mixture and stir to coat. Season to taste with salt and pepper. Squeeze the salted cucumber and red onion with your hands (discarding any liquid), and fold them into the potato and egg mixture along with the cooked carrot.
• To serve, scoop the potato salad onto a plate using an ice cream scoop, and eat warm or at room temperature. (To store for later, transfer to a resealable container and keep in the refrigerator for 3 to 5 days. This salad even tastes great cold, straight out of the fridge.)

NEW POTATO SALAD

Steps:

• Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

LONG ISLAND DELI POTATO SALAD

Steps:

• Combine brine ingredients and boil for 5 minutes. Peel potatoes and slice thin. Pour hot brine over them. Let them marinate for 24 hours. Drain in colander but do not drain dry. Add mayonnaise, enough to make it as creamy as you like. It is better to make it the day before, or even 2 days before. For Dressing: Mix well and refrigerate while making the rest of the salad. For Salad: Mix potatoes, onions in bowl. Drain pimientos well and then put on a paper towel so that the salad doesn't turn pink. Add eggs. Mix dressing gently with all the above stuff and keep refrigerated until ready to serve.

WARM ALSATIAN POTATO SALAD

Steps:

• Put the potatoes in a pot, add enough water to cover by 4 inches, and salt generously. Cover partially and bring to a boil over medium-high heat. Boil, stirring occasionally, until the potatoes are very soft and a knife pierces through very easily, about 45 minutes. Drain in a colander and let stand until just cool enough to handle.
• Peel and roughly chop the potatoes. Arrange in a single layer in a 3-quart serving dish. Season with salt and pepper and drizzle with the vinegar, wine, and oil. Stir gently until the potatoes soak up the sauce. Top with the parsley and onion, taste and adjust the seasonings, and serve.

NEW YORK POTATO SALAD

Steps:

• Cover potatoes with salted water in large pot. Cover and boil gently until potatoes are tender but still hold their shape, about 30 minutes. Drain and cool slightly. Peel and cut into 1-inch pieces. Transfer potato pieces to large bowl.
• Stir vinegar and mustard in medium bowl until mustard dissolves. Mix in mayonnaise, sour cream, sugar and paprika. Add bell peppers and celery. Pour dressing over warm potatoes; toss gently. Season with salt and pepper. Cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.) Garnish with sliced eggs and chopped parsley. Serve at room temperature.