Description
The best NY-style potato salad ever. This recipe makes a ton so feel free to scale it down.
Ingredients
- 5 pounds Red New Potatoes, Cut Into 1 1/2-inch Size Cubes
- 8 cups Water
- 1 teaspoon Kosher Salt
- 2 cups (Real) Mayonnaise
- ¼ cups White Distilled Vinegar
- 1 cup Finely Minced Onion
- 1 teaspoon Kosher Salt
- ½ cups Ground Black Pepper
- Optional: Chopped Parsley, Chives, Or Scallions
- 5 pounds Red New Potatoes, Cut Into 1 1/2-inch Size Cubes
- 8 cups Water
- 1 teaspoon Kosher Salt
- 2 cups (Real) Mayonnaise
- ¼ cups White Distilled Vinegar
- 1 cup Finely Minced Onion
- 1 teaspoon Kosher Salt
- ½ cups Ground Black Pepper
- Optional: Chopped Parsley, Chives, Or Scallions
Preparation
Place the potatoes in a 6-quart stockpot, add the water and the first amount of kosher salt. Bring to a boil and cook until fork tender. Depending on the size of the cubes, this will probably take at least 10 minutes. Drain off the water and cool potatoes completely.
In a bowl, whisk together mayonnaise, vinegar, onion, the second amount of salt and pepper. Pour dressing over the cooled potatoes in a large bowl; gently mix together and add optional garnish if desired.
Chill thoroughly before serving. Refrigerate leftovers.
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