|New York Deli Potato Salad.|
Try this delicious flavor-packed potato salad for your next get together. People love it.
This type of potato salad is found in Queens, New York, Long Island, and in some Jewish or Italian delis. You don't really see it elsewhere.
Have you ever made a brined potato salad? Iv'e been doing it now for over 20 years and I keep coming back for more. The flavors deeply penetrate the potatoes when prepared this way and the result is a creamy dynamic potato salad with out having to use tons of mayo. Don't get me wrong, we love mayo around here.
It takes a couple of days to make this salad but it is well worth the effort. It continues to taste better each day too. Make sure you do not over cook the potatoes. Chilled potatoes that sill have a bite to them are perfect.
Did you know that cold potatoes contain resistant starch in them?
Do you know why that is a great thing?
Simply put, resistant starch resists being digested, resists breaking down into sugars in the body, and resists adding pounds to your body. Resistant starch is good starch.
Hot potatoes do not have this benefit. Pasta, by the way, is shown to have more resistant starch in it than hot pasta. I feel better about eating cold potatoes over cold pasta, however. Pasta is still generally white flour and/or starch and doesn't have the best nutritional value.
This recipe easily doubles.
New York Deli-Style Potato Salad Recipe:
3 to 3 1/2 pounds organic young new potatoes
1/2 cup finely minced onion, to taste
1/2 cup purified water
1/2 cup white wine vinegar (healthier than plain white vinegar)
1/2 cup sugar (or xylitol, for a sugar-free version)
2 T. light olive oil (better than the usual canola oil)
1 T. sea salt or BioSalt
1 t. white pepper powder
1 t. dry mustard powder, optional
2 T. finely minced fresh parsley, or more to taste
1/2 to 1 cup Thick, high quality mayonnaise, to taste (Real Foods or Hellman's)
2 T minced red pimentos, optional
1 c. finely minced celery, optional
Place cleaned potatoes into a large pot and cover with water and bring to a boil. Once boiling, reduce to a gentle simmer and cook just until a fork pierces a potato with little resistance. They should not be cooked until completely soft or you will have mushy potato salad.
Remove potatoes from stove, drain and cool in an ice bath. chill in the refrigerator until completely cold. It's easy to do this 2 days before you want to serve the salad.
Once potatoes are cold, halve and then slice into desired size. You can leave the skins on (I do) or rub them off.
Place the potatoes into a bowl and add the finely minced onion.
Make the hot brine by putting the water, sugar, vinegar, salt, white pepper, and mustard powder into a sauce pan and bringing to a boil, stirring just until dissolved. Remove from heat. Add the oil and taste your brine. It should have balanced flavors of sweet, savory, sour, with a pleasant heat from the white pepper and mustard powder.
Pour the hot brine over the potatoes and onions in the bowl. Toss gently to coat. Seal air-tight and chill 24 hours. I like to stir a couple times during this period.
The brine will be absorbed by the potatoes. If there is excess brine, drain it off. Add the minced parsley and mayonnaise to taste.
You may optionally add 2 T. minced pimentos for color and 1 cup finely minced celery for added texture.