Hey everyone, Jason Griffith here from Chef Maniac! When it comes to classic comfort food sides, very few dishes hit the mark quite like a perfectly made potato salad. And if you’re a fan of those timeless, creamy, tangy flavors you find in the best delis, then you’re in for a treat. Today, I’m sharing One of My Favorite Potato Salads – New York Deli Style Potato Salad. It’s simple, it’s delish, and it’s guaranteed to be a crowd-pleaser at your next potluck, BBQ, or just for a satisfying lunch.

Why I Love This Recipe

I absolutely adore this New York Deli Style Potato Salad because it perfectly balances richness with a delightful tang and crunch. It’s incredibly easy to make, requiring just a few simple steps and readily available ingredients. The combination of creamy Yukon Gold potatoes, crisp celery and onion, and that signature tangy dressing makes it utterly irresistible. It’s the kind of side dish that disappears fast from any table, proving that classic flavors never go out of style. Plus, it’s a fantastic make-ahead dish, which is always a bonus for busy schedules!

List of Ingredients

Here’s what you’ll need to create this simple and delish New York Deli Style Potato Salad:

• 2 lbs Yukon Gold potatoes, peeled and cubed (about 1-inch pieces)
• ¾ cup mayonnaise (good quality, full-fat preferred)
• 1 tablespoon yellow mustard
• 1 tablespoon white vinegar
• ½ teaspoon celery seed
• ½ small onion, finely diced
• 2 celery stalks, finely chopped
• ¼ cup chopped pickles (optional, dill or bread and butter, depending on preference)
• Salt & black pepper to taste
• Paprika and chopped fresh parsley (for garnish)

Swaps and Notes

• Potatoes: Yukon Golds are fantastic for potato salad because they hold their shape well but become wonderfully creamy when cooked. Red potatoes or new potatoes can also work if you prefer to leave the skin on for extra texture. Avoid very starchy Russet potatoes, as they can become mushy.
• Mayonnaise: The type of mayonnaise you use truly impacts the flavor. A good quality, full-fat mayonnaise will give the creamiest and most flavorful result.
• Mustard: Yellow mustard provides that classic tangy deli flavor. Dijon mustard can be used for a sharper, more sophisticated note.
• Vinegar: White vinegar gives a clean, sharp tang. Apple cider vinegar or a splash of pickle juice can also be used for a different twist.
• Celery Seed: Don’t skip the celery seed! It adds that distinctive, slightly earthy flavor that is characteristic of classic deli potato salad.
• Pickles: Chopped dill pickles add a fantastic briny crunch. If you prefer a slightly sweeter note, use bread and butter pickles. If you’re not a fan, you can omit them.
• Onion & Celery: Finely dicing these ensures they blend well into the salad without being overpowering.

List of Steps for the Recipe

1. Boil Potatoes: Place the peeled and cubed Yukon Gold potatoes in a large pot. Cover with cold water by at least an inch. Add a generous pinch of salt to the water (like you would for pasta). Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the potatoes are fork-tender but not falling apart.
2. Drain and Cool Slightly: Carefully drain the potatoes in a colander. Let them sit and cool slightly for about 10-15 minutes. They should still be warm, but not hot, when you mix them. This allows them to absorb the dressing better.
3. Prepare Dressing: While the potatoes cool, in a large mixing bowl, whisk together the mayonnaise, yellow mustard, white vinegar, celery seed, salt, and black pepper. Taste and adjust seasoning as needed – remember, you’ll be adding unsalted potatoes.
4. Combine Ingredients: Add the slightly cooled potatoes, finely diced onion, finely chopped celery, and chopped pickles (if using) to the bowl with the dressing.
5. Gently Coat: Gently stir and fold the ingredients together using a rubber spatula or large spoon, ensuring all the potatoes and vegetables are evenly coated with the creamy dressing. Be careful not to mash the potatoes too much; you want some texture.
6. Chill: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours. Chilling allows the flavors to meld and deepen, and the potato salad will firm up to the perfect consistency. Ideally, chill overnight.
7. Garnish and Serve: Before serving, give the potato salad a gentle stir. Transfer to a serving bowl and sprinkle generously with paprika (for color) and fresh chopped parsley. Serve cold.

Tips for Success

• Don’t Overcook Potatoes: Overcooked potatoes will result in a mushy potato salad. They should be tender but still hold their shape.
• Cool Slightly, Don’t Chill Before Mixing: Mixing the dressing into slightly warm potatoes helps them absorb the flavors better. If they’re too hot, the dressing can break. If they’re too cold, they won’t absorb as well.
• Taste and Adjust Seasoning: The saltiness of mayo and potatoes can vary, so always taste the dressing and then the final salad and adjust salt and pepper as needed.
• Chill Time is Important: Don’t skip the chilling step! It’s crucial for the flavors to fully develop and for the salad to reach its ideal texture.
• Fresh Herbs: Paprika and fresh parsley (or chives) add a lovely visual appeal and a burst of freshness just before serving.

Serving Suggestions and Pairings

This New York Deli Style Potato Salad is the perfect companion to a wide range of dishes:

• BBQ & Grilled Meats: It’s a classic side for grilled hamburgers, hot dogs, BBQ chicken, or ribs.
• Sandwiches: Serve alongside your favorite deli sandwiches, such as roast beef, turkey, or ham.
• Picnics & Potlucks: A quintessential dish for any outdoor gathering.
• Fried Fish/Chicken: Pair with crispy fried chicken or fish for a truly comforting meal.
• Refreshing Beverages: A tall glass of iced tea or my refreshing Blueberry Lemonade would be a perfect complement.
• Other Salads: For a varied spread, consider pairing it with my Light Tangy Chicken Salad (with no mayo in sight!).
• Sliders: A small scoop on the side of Easy Cheesy Chicken Sliders with Marinara Garlic Butter would be a delicious combination.

Storage and Leftover Tips

This potato salad stores wonderfully! Keep any leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen over time, making it excellent for meal prepping. Give it a gentle stir before serving again.

More Recipes You Will Love

If you loved the simplicity and deliciousness of this potato salad, and you’re a fan of easy, crowd-pleasing sides or meals, you’ll definitely want to explore some of my other popular recipes:

• For another easy-to-feed-a-crowd option, check out my Sheet Pan Quesadillas.
• If you’re looking for an effortless appetizer that always impresses, my Baked Brie Appetizer is a must-try.

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Final Thoughts

This New York Deli Style Potato Salad is a testament to the power of classic, well-balanced flavors. It’s simple, satisfying, and brings a touch of deli authenticity right to your table. Give it a try – it’s guaranteed to become one of your favorite go-to potato salad recipes!

What are your favorite potato salad secrets or must-have ingredients? Share your ideas in the comments below! And for more delicious, easy recipes that bring joy to your kitchen, be sure to follow Chef Maniac.