New York Deli Style Potato Salad

Transport your taste buds straight to the bustling delis of New York City with this creamy and tangy New York Deli Style Potato Salad. Made with tender russet potatoes, a velvety blend of mayonnaise and yellow mustard, and a hint of apple cider vinegar for that signature zing, this classic side dish is elevated by the crunch of celery, the sweetness of pickles, and the bold flavor of finely chopped red onion. Chopped hard-boiled eggs and fresh parsley add richness and a pop of color, while a dusting of paprika ties it all together. Perfect for picnics, barbecues, or a comforting deli-inspired meal at home, this potato salad is easy to make, crowd-pleasing, and best when chilled to let the vibrant flavors meld together.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

Ingredients

• 3 pounds Russet potatoes
• 2 teaspoons Kosher salt
• 1 cup Mayonnaise
• 2 tablespoons Yellow mustard
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Granulated sugar
• 2 pieces Celery stalks (finely chopped)
• 0.5 cup Red onion (finely chopped)
• 0.5 cup Sweet pickles (chopped)
• 3 pieces Hard-boiled eggs (chopped)
• 2 tablespoons Fresh parsley (chopped)
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Paprika (for garnish)

Directions

Step 1

Peel the potatoes and cut them into roughly 1-inch cubes.

Step 2

Place the potato cubes into a large pot and cover with cold water. Add 1 teaspoon of kosher salt to the water.

Step 3

Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 10-15 minutes, or until they are tender but not falling apart.

Step 4

Drain the potatoes in a colander and let them cool for about 10 minutes.

Step 5

In a large mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, granulated sugar, 1 teaspoon of kosher salt, and ground black pepper. Whisk until smooth.

Step 6

Gently fold the cooked potatoes into the dressing, making sure they are evenly coated.

Step 7

Add the chopped celery, red onion, sweet pickles, hard-boiled eggs, and fresh parsley to the bowl. Stir gently to combine.

Step 8

Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours (or overnight) to let the flavors meld together.

Step 9

Before serving, sprinkle the top of the potato salad with paprika for garnish.

Step 10

Serve chilled as a side dish and enjoy!

Nutrition Facts

Serving size	2088.9 grams (2088.9g)

Amount per serving	% Daily Value*
Calories	3518

Total Fat 190.70g	244%
Saturated Fat 20.70g	103%
Polyunsaturated Fat NaNg
Cholesterol 793mg	264%
Sodium 3469mg	151%
Total Carbohydrate 403.10g	147%
Dietary Fiber 30.30g	108%
Total Sugars 61.00g
Protein 62.00g	124%

Vitamin D 132IU	660%
Calcium 387mg	30%
Iron 20mg	112%
Potassium 8358mg	178%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.0%

Protein: 6.9%

Carbs: 45.1%