Deli-Style Potato Salad

This is a simple, straight-forward potato salad, which is how we like it at our house. Feel free to add more or different veggies as you like or a bit of chopped up dill or sweet pickle/relish.

5-lb. bag of potatoes, peeled & cut into chunks
1 tsp. sugar
3 Tbsp. white vinegar
3 Tbsp. vegetable oil (Not olive oil)
Kosher salt
Ground black pepper

1 cup mayonnaise (I only use Hellman’s Regular)
1 tsp. celery salt
1/4-1/2 cup finely chopped carrots – (optional, sometimes I just omit)

Place the potato chunks in a large pot and just cover with cold water. Sprinkle 1 tablespoon salt in. Boil until they’re JUST tender – approximately 12-14 minutes. (You don’t want them mushy). Drain and gently mix and then spread them out on a cookie tray to cool down a bit; if you leave them in the colander they will definitely get mushy.

While the potatoes are cooling off somewhat, whisk the sugar with the vinegar in a small bowl. Whisk in the oil, and salt & pepper. Set aside.

Place the potatoes into a large bowl. Pour the vinegar & oil mixture over the warm potatoes and mix very gently. Let them sit like that for about 30 minutes. When 30 minutes are up – whisk together the mayo and celery salt.

Gently stir the carrots and then the mayo dressing into the potatoes. If you like your potato salad semi-room temperature, then serve now; otherwise place plastic wrap over and chill until serving time – chilling makes for a much better taste.

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