A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Long Island Deli Potato Salad
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- #91617
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
2 comments
ingredients
2 pounds potatoes, boiled in their skin and cooled
Brine
1 cup white vinegar
1 1/3 cup water
3/4 cup sugar
1 onion, chopped
salt and pepper, to taste
Dressing
1/2 cup mayonnaise
3/4 cup sour cream
2 1/2 tablespoons tarragon vinegar
1 1/2 teaspoon salt
3/4 teaspoon celery seed
Salad
3/4 cup sliced green onions
1 small jar chopped pimientos
3 hard-cooked eggs, chopped
directions
Combine brine ingredients and boil for 5 minutes. Peel potatoes and slice thin. Pour hot brine over them. Let them marinate for 24 hours.
Drain in colander but do not drain dry. Add mayonnaise, enough to make it as creamy as you like. It is better to make it the day before, or even 2 days before.
For Dressing: Mix well and refrigerate while making the rest of the salad.
For Salad: Mix potatoes, onions in bowl. Drain pimientos well and then put on a paper towel so that the salad doesn't turn pink. Add eggs.
Mix dressing gently with all the above stuff and keep refrigerated until ready to serve.
added by
kmorales
nutrition data
351 calories, 18 grams fat, 45 grams carbohydrates, 6 grams protein per serving.
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reviews & comments
It has an overpowering vinegar under-taste which has never been something I tasted with any good New York American style Deli potato salad. Wish I could find a recipe with no vinegar at all. I grew up being taught that vinegar was OK in a green salad, but for anything else it was considered to be something a cook would use to hide taste of food that was on the verge of going bad. Also when cooking the potatoes, I thought they were getting too soft, but when I sampled the completed recipe they seemed to be very close to the right amount of firmness. Guess finding the right softness is more a finness thing than a timing and fork insert thing.
The brine is right, but chopped eggs and pimentos?
And your question is...?
July 3, 2013
If you love any deli style potato salad you'll love this one! The brine is the secret.
May 20, 2012
I grew up eating LI potato salad from "Herman's" deli in Carle Place, NY. I left LI 20 years ago and have not been able to find a deli that has potato salad like Herman's. This recipe is pretty darn close! Thank you. Just a few comments: although I like egg in some potato salads, I left it out for this one.