Guest guest Posted September 28, 2005 Report Share Posted September 28, 2005 Does anyone have the recipe for the plain white Kosher potato salad that you can find in NYC delis? I no longer live in the area and cannot seem to find the recipe on the web. There are no eggs or sugar. The kind I am thinking about is very simple. I think besides the potatoes, there is vinegar and mayo. It seems simple enough, but I cannot duplicate it. If you have the recipe, please let me know brand names of the ingredients as well. That might be the answer. I've always thought is was Hellmann's mayo and Heinz white vinegar. Thanks. Michele Mail - PC Magazine Editors' Choice 2005 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2005 Report Share Posted September 28, 2005 It sounds like the classic potato salad I make. The trick is to season the potatoes while they are still hot. Boil cut up potatoes in salted water till fork tender. Drain. Pour into a bowl. Season with salt and pepper. Sprinkle with apple cider vinegar. Add enough mayo to moisten, and add some dill, if you like; gently stir to combine. Sometimes I might also add a little diced red onion. Cover and chill till serving. ~ Karina " Be here now. Be someplace else later. Is that so complicated? " Mail - PC Magazine Editors' Choice 2005 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2005 Report Share Posted September 29, 2005 this might help// this is not a mastercook format friend sent this from New York. 5 lbs. potatoes (russet preferred) 1 medium yellow onion, finely chopped 3 cups of water 1 cup white vinegar 1 1/3 cups sugar 1/2 cup salt 2 cups prepared mayonnaise Boil potatoes with skins on until just cooked. Do not overcook - test frequently with a knife. When cooked, place in cold water bath for one hour. Peel potatoes and refrigerate for one hour. Cut potatoes into cubes (not too small) and place in large bowl, sprinkle with chopped onion. Set aside. To prepare brine, in a saucepan, mix together: 3 cups water 1/2 cup white vinegar 1 1/3 cups sugar 1/2 cup salt Bring this mixture just to the boil, and immediately pour over the potatoes onion mixture in bowl. Let soak for 45 min to one hour. Drain brine from potatoes/onion mixture (large strainer is best for this), and carefully stir in 2 cups of mayonnaise. Chill overnight. Kendall { Polar Bear } Cromeans Michele Lowenthal <emma0625 Wednesday, September 28, 2005 8:34:13 AM NY deli potato salad recipe Does anyone have the recipe for the plain white Kosher potato salad that you can find in NYC delis? I no longer live in the area and cannot seem to find the recipe on the web. There are no eggs or sugar. The kind I am thinking about is very simple. I think besides the potatoes, there is vinegar and mayo. It seems simple enough, but I cannot duplicate it. If you have the recipe, please let me know brand names of the ingredients as well. That might be the answer. I've always thought is was Hellmann's mayo and Heinz white vinegar. Thanks. Michele Mail - PC Magazine Editors' Choice 2005 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2005 Report Share Posted September 29, 2005 Thank you so much for taking the time to answer my request. I have seen this one(variation is the amount of sugar in the brine) listed as Long Island deli potato salad. I have actually tried this one and it doesn't come out like the NY deli one. I was told by a " famous " cook that Kosher deli potato salad doesn't contain sugar or onions. Unfortunately, she didn't have THE recipe. The kind I am thinking of seems to be shiny. Karina has suggested adding oil after the potatoes cool. I will try that next. I have been experimenting for over 10 years! Michele --- Kendall Cromeans <croken2542 wrote: > this might help// this is not a mastercook format > friend sent this from New York. > > 5 lbs. potatoes (russet preferred) > 1 medium yellow onion, finely chopped > 3 cups of water > 1 cup white vinegar > 1 1/3 cups sugar > 1/2 cup salt > 2 cups prepared mayonnaise > > Boil potatoes with skins on until just cooked. Do > not overcook - test > frequently with a knife. When cooked, place in > cold water bath for one hour. Peel potatoes > and refrigerate for one hour. Cut potatoes into > cubes (not too small) and place > in large bowl, sprinkle with chopped onion. Set > aside. > > To prepare brine, in a saucepan, mix together: > 3 cups water > 1/2 cup white vinegar > 1 1/3 cups sugar > 1/2 cup salt > > Bring this mixture just to the boil, and immediately > pour over the potatoes > onion > mixture in bowl. Let soak for 45 min to one hour. > Drain brine from > potatoes/onion mixture (large strainer is best for > this), and carefully stir in 2 cups of > mayonnaise. > Chill overnight. > > > Kendall { Polar Bear } Cromeans > > > > Michele Lowenthal <emma0625 > > Wednesday, September 28, 2005 8:34:13 AM > NY deli potato > salad recipe > > Does anyone have the recipe for the plain white > Kosher > potato salad that you can find in NYC delis? I no > longer live in the area and cannot seem to find the > recipe on the web. There are no eggs or sugar. The > kind I am thinking about is very simple. I think > besides the potatoes, there is vinegar and mayo. It > seems simple enough, but I cannot duplicate it. If > you > have the recipe, please let me know brand names of > the > ingredients as well. That might be the answer. I've > always thought is was Hellmann's mayo and Heinz > white > vinegar. > > Thanks. > > Michele > > > > > Mail - PC Magazine Editors' Choice 2005 > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2005 Report Share Posted September 29, 2005 Hi Michele, After perusing all the thoughts and recipes on this, my bet is on the difference being: preparation. When I season and toss mine while the potatoes are still warm, some of the potato softens and the dressing gets thick and creamy. Deli style is with a much firmer potato, and I bet it is mixed cold. I would chill the cooked potatoes before adding the dressing. Slice or cube the potatoes, sprinkle with vinegar, season with kosher salt, and ground pepper to taste, then dress in cold Hellman's mayo. ~Karina " Be here now. Be someplace else later. Is that so complicated? " Mail - PC Magazine Editors' Choice 2005 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 30, 2005 Report Share Posted September 30, 2005 I think you are right Karina. I have not tried preparing it this way. I will let you know how it comes out. Thanks so much. Michele --- " Karina A. Allrich " <karriannallrich wrote: > Hi Michele, > > After perusing all the thoughts and recipes on this, > my bet is on the difference being: preparation. > > When I season and toss mine while the potatoes are > still warm, some of the potato softens and the > dressing gets thick and creamy. > > Deli style is with a much firmer potato, and I bet > it > is mixed cold. I would chill the cooked potatoes > before adding the dressing. > > Slice or cube the potatoes, sprinkle with vinegar, > season with kosher salt, and ground pepper to taste, > then dress in cold Hellman's mayo. > > ~Karina > > > > > > " Be here now. Be someplace else later. Is that so > complicated? " > > > > > Mail - PC Magazine Editors' Choice 2005 > > > > > Mail - PC Magazine Editors' Choice 2005 Quote Link to comment Share on other sites More sharing options...
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