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Potato Salad, Deli II (P, TNT)
Source: 2nd Avenue Deli, modified by self
Serves: 4 to 6

1-1/2 pounds potatoes (russet preferred)
2 tbsp. white vinegar, up to 3 tbsp.
1/3 cup water
1 tbsp. sugar
1 tsp. salt, plus more to taste
1/2 cup low-fat mayonnaise
Celery, chopped, to taste
Pepper, to taste

Boil potatoes until cooked but firm. Refrigerate for one hour in cold water.

Slice potatoes into a large bowl. Wash potatoes to get rid of starch.

Combine vinegar, water, sugar, and salt. Stir into mayonnaise. Stir mayonnaise into potatoes. Refrigerate until cold.

Poster's Notes:
This is a modification of Sharon Leibwohl's (2nd Avenue Deli) recipe. I can't seem to find my copy of her cookbook to see how I modified it, but I'm sure the modifications were minor. For those looking for authentic New York deli food, Sharon's book is a must!

Posted by Penny Eisenberg

Nutritional Info Per Serving: N/A