New York Deli Style Potato Salad – Simple and Delish!

Introduction

There’s something comforting about a cold, creamy scoop of New York Deli Style Potato Salad. With its perfect balance of tangy mustard, creamy mayo, crisp celery, and tender potatoes, it’s a staple at summer cookouts, deli counters, and holiday gatherings. This version is straightforward, flavorful, and delightfully nostalgic—just like the kind you’d find piled high beside a pastrami sandwich in a NYC deli.

Why I Love This Recipe

Potato salad doesn’t need to be complicated to be amazing. What makes this recipe shine is its texture and simplicity: slightly firm Yukon Golds, a creamy dressing with a mustardy bite, and just enough crunch from celery and onion. It’s a make-ahead wonder that actually gets better as it sits in the fridge.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and cubed
• ¾ cup mayonnaise
• 1 tbsp yellow mustard
• 1 tbsp white vinegar
• ½ tsp celery seed
• ½ small onion, finely diced
• 2 celery stalks, finely chopped
• ¼ cup chopped pickles (optional, for extra tang)
• Salt & pepper, to taste
• Paprika and chopped parsley, for garnish

Ingredient Notes & Swaps

• Potatoes: Yukon Golds are ideal for their creamy texture and ability to hold shape, but red potatoes work too.
• Mustard: Yellow mustard adds deli-style tang; swap for Dijon if you prefer a sharper bite.
• Celery Seed: Adds that authentic deli salad flavor—don’t skip it!
• Pickles: Totally optional but add a sweet-sour punch if you love that extra zing.

Step-by-Step Instructions

1. Boil the Potatoes

Place peeled and cubed potatoes in salted water. Bring to a boil and cook for 10–12 minutes, or until fork-tender but not mushy. Drain and let cool slightly.

2. Make the Dressing

In a large mixing bowl, whisk together:

• Mayonnaise
• Yellow mustard
• White vinegar
• Celery seed
• Salt and pepper

3. Assemble the Salad

Add the cooked potatoes, onion, celery, and pickles (if using) to the dressing. Stir gently to coat everything without breaking up the potatoes too much.

4. Chill

Cover and refrigerate for at least 2 hours to let the flavors meld. Overnight is even better!

5. Garnish & Serve

Before serving, sprinkle with paprika and chopped parsley for color and a fresh finish.

Tips for Success

• Don’t overcook the potatoes: You want them soft but still holding their shape.
• Chill time matters: The flavor deepens and improves as the salad sits.
• Gently fold ingredients: Overmixing can lead to a mushy texture.

Serving Suggestions & Pairings

Serve this potato salad alongside:

• Easy Turkey Wings for a Southern comfort feast.
• Sheet Pan Quesadillas for a casual picnic or party spread.
• Dorito Casserole to balance cheesy spice with creamy coolness.
• Wash it all down with Blueberry Lemonade for a bright, refreshing drink pairing.
• Add Beer Cheese Dip to round out your party platter.

Storage & Make-Ahead Tips

• Store: In an airtight container in the fridge for up to 4 days.
• Make ahead: Great for prepping a day before your event—just stir before serving.
• Avoid freezing: Mayo-based salads don’t freeze well due to texture changes.

Final Thoughts

This New York Deli Style Potato Salad is proof that simple ingredients can create big flavor. It’s creamy, tangy, perfectly seasoned, and ideal for any backyard BBQ, lunchbox, or holiday spread. Serve it chilled, top it with a little paprika, and watch it vanish.

If you try it, I’d love to hear how it turned out—leave a comment or tag @ChefManiac with your delicious results!

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