Authentic Brooklyn NY Deli Potato Salad
When I was growing up in the 1950’s and 1960’s, my aunt and uncle owned several delicatessens in Brooklyn, NY. My aunt used to make much of the food that they sold herself. She would prepare the salads at home when she got home from work and bring them to the deli the next morning. She made them in deli trays so they were ready to go once they opened up their store early the next morning. They were open by 6am for the breakfast crowd.
Their delis sold mostly sandwiches, salads, snacks, coffee, and sodas. They also sold cigarettes and alcohol so they were very much like what a convenience store is today. Although they sold breakfasts to many people, their busiest part of the day was lunch when many of the workers from the local factories and businesses would come in to get a sandwich and a side.
The 100 Year Old Potato Salad Recipe
Over the years, my aunt and uncle owned several delis. When they bought one of the delis (which had been in business for years prior), the previous owner passed on all of the recipes to them. Some of the recipes were very old and proven favorites. Potato salad was one of the favorites of most of their customers as well as my family. This is now a 100 year old potato salad recipe.
My aunt used to make this potato salad for every family gathering. She taught my mom how to make it and my mom made it often also. My mom taught me. Now I’m sharing the recipe with you.
The original recipe called for Wesson Oil and Hellman’s Mayonnaise (both brands that are over 100 years old) but you can use any kind of vegetable oil and mayonnaise that you have. My aunt always used red potatoes so I would suggest using those because they hold up better in salads. The finished potato salad was always garnished with fresh parsley and some carrot curls. Unfortunately, I didn’t have any on hand when I film the video but it makes for a nice presentation.
Aunt Helen’s Brooklyn NY Deli Potato Salad
Equipment
- Large Pot
- Saucepan
- Knife
- Grater
- Measuring Spoons
- Large Mixing Spoon
- Mixing bowl
- Large serving bowl, storage bowl, or pan
Ingredients
- 5 lbs red potatoes
- 2 cups water
- 2 TB white vinegar
- 1/4 cup Wesson oil (you can use any kind of vegetable oil)
- 1 tsp sugar
- 1 cup Hellman's mayonnaise (you can use any kind of mayo)
- 1/2 medium onion
- a few sprigs fresh parsley and carrot curls (optional garnish)
Instructions
- Scrub the potatoes and wash them well.
- Full a large pot with water, add the potatoes, and when the water has come to a boil, boil the potatoes for 25 minutes.
- As the potatoes are boiling, add the two cups of water and the white vinegar to a saucepan. Bring to a boil. Once it has come to a boil then it's done. Set aside.
- After the potatoes have boiled and are soft, drain them and let them cool long enough so that they can be easily handled.
- Peel the potatoes and set the peeled potatoes in a large pan or bowl.
- Cut the potatoes in half and slice the potato halves.
- Drizzle the vegetable oil over the potatoes.
- Sprinkle the sugar over the potatoes.
- Grate the onion over the potatoes. It can be finely grated or coarsely grated. We like it very finely grated.
- In a bowl, mix the mayonnaise with a few tablespoons of the vinegar water. Keep adding a little more of the vinegar water until the mayonnaise is the consistency of a sauce.
- Pour the mayonnaise mixture over the potatoes and mix well.
- Garnish with parsley and carrot curls.
- Cover and refrigerate.
- Serve cold.
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