Salad: United States – Mid-Atlantic United States (New York) – New York Deli Potato Salad

Serving Size: 6

Approximate Time

Prep 25 min

Cook 15 min

Additional 3 hrs

Total 3 hrs 40 min

Ingredients

- 3 lb (1.36 kg) Yukon Gold or red potatoes, scrubbed and cut into 1–1.5 in (2.5–4 cm) pieces
- 1 cup (240 ml) mayonnaise
- 1/3 cup (80 ml) yellow mustard
- 2 tbsp (30 ml) Dijon mustard
- 3 tbsp (45 ml) distilled white vinegar
- 2 tbsp (30 ml) pickle juice (from jar)
- 1 tbsp (15 ml) granulated sugar
- 1 small red onion, very finely chopped (about 3 oz / 85 g)
- 2 stalks celery, finely diced (about 3 oz / 85 g)
- 1/3 cup (80 ml) sweet pickle relish OR finely chopped sweet pickles
- 2 large hard-boiled eggs, chopped, approx. 3.5 oz (100 g)
- 2 tbsp (30 ml) chopped fresh parsley
- 1/2 tsp (1.5 g) celery seed
- 1 1/2 tsp (7 g) kosher salt, plus more to taste
- 3/4 tsp (1.5 g) freshly ground black pepper, plus more to taste
- 2 tbsp (30 ml) chopped fresh chives or scallions for garnish
- Optional: a pinch smoked paprika for garnish

Instructions

Short Description:
A classic New York deli-style potato salad with boiled Yukon Gold or red potatoes, a tangy mayonnaise-mustard dressing, and finely chopped mix-ins like celery, onion, pickles, and hard-boiled eggs for texture and flavor.

Regional Notes:
This Mid-Atlantic / New York variation favors a slightly tangier dressing (extra mustard and vinegar/pickle juice) and very finely chopped ingredients so the salad is uniformly textured and bright—distinct from creamier, chunkier Southern or Western versions.

1. Place potatoes in a large pot and cover with cold water by 1 inch (2.5 cm). Add 1 tsp (5 g) kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are just tender when pierced with a fork, about 12–15 minutes depending on size.
2. Drain potatoes in a colander and return to the warm pot off heat. Let steam-dry for 3–5 minutes, then spread on a tray to cool until warm (not hot), about 10 minutes—warm potatoes absorb dressing better and give the salad a creamier texture.
3. Meanwhile whisk together mayonnaise, yellow mustard, Dijon, white vinegar, pickle juice, sugar, celery seed, 1/2 tsp (2.5 g) kosher salt, and 1/4 tsp (0.5 g) black pepper in a medium bowl until smooth. Taste and adjust vinegar or sugar for desired tang.
4. In a large mixing bowl combine the finely chopped red onion, diced celery, sweet pickle relish, chopped hard-boiled eggs, and parsley.
5. Add the warm potato pieces to the bowl with the chopped ingredients. Pour the dressing over the potatoes and gently fold with a spatula or wooden spoon until everything is evenly coated and finely broken down—avoid overmashing; the potatoes should hold some shape.
6. Taste and adjust seasoning with additional salt, pepper, or a teaspoon (5 ml) more vinegar or pickle juice if you want extra tang. Cover and chill at least 1 hour (preferably 3–4 hours or overnight) to let flavors meld.
7. Before serving, stir gently, transfer to a serving bowl, garnish with chopped chives (and a pinch of smoked paprika if using). Serve chilled or at cool room temperature.