Authentic New York Deli Potato Salad Recipe: Koji Cooks' Secret to the Perfect Blend of Flavors

www.wabicafe.com

MAIN STREET NORTHPORT (CARL'S DELI WOULD BE WHERE THE GREEN AWNING IS)

SOME RECENT PHOTOS FROM NORTHPORT, LONG ISLAND

Growing up in Northport, Long Island, we had several amazing delis on Main Street. I fondly remember the great variety of offerings and continue to recreate these culinary memories. One such recipe is the New York deli potato salad ("Carl's Deli circa 1970"). While I've come across several New York deli potato salad recipes that are quite elaborate and time-consuming, my version is quick and yields excellent results. The general consensus is to use red potatoes, although I've had great success with russets or yellow potatoes as well. In this recipe, I am using red potatoes.

NEWYORK DELI POTATO SALAD

NEW YORK DELI POTATO SALAD - Recipe (serves 4)

You can adjust the quantity of this recipe according to your needs.

2 pounds of medium-sized red potatoes.

1/2 cup of sweet onion, diced.

1/4 cup white vinegar

5 tablespoons of sugar

1 teaspoon kosher or sea salt

20 grinds of white pepper

1/2 -2/3 cup real mayonnaise

METHOD

Place the potatoes in a pot of cold water, bring to a boil over high heat, then cover, reduce the heat to medium-high, and boil until tender, about 35-40 minutes. Meanwhile, combine the onion, vinegar, sugar, salt, and pepper in a food processor and blend until smooth. Drain the cooked potatoes in a colander and let them cool until they can be handled. The peel should come off easily with a paper towel; if not, use a vegetable peeler. Put the peeled potatoes in the refrigerator for 1 hour. Afterward, remove them, slice in half, then cut into 1/8" slices. Place them in a bowl and gently mix in the dressing using a rubber spatula. Refrigerate for a couple of hours or better overnight. The potato salad will absorb most of the dressing; if it seems too wet, spoon off some excess dressing, then stir in the mayonnaise.

NORTHPORT DOCK AT THE FOOT OF MAIN STREET