Deli-style-Potato-Salad-1Every time I serve this potato salad, someone asks me for the recipe.  It reminds me of the potato salad my mother picked up at the local deli and served with sandwiches on Sunday afternoons while watching football.  It was so delicious, in fact, it was always the highlight of the meal.

Cooked potatoes cooling in colanderCooked potatoes cooling in colander

I’ve spent years trying to duplicate that potato salad and finally hit on it when I made a mistake cooking the potatoes.  I had left the potatoes too long in the simmering water, and when I went back to check on them, there were little potato bits swimming around in the water.  This was a disaster; I had made mashed potatoes!  Birthday party guests were arriving for lunch in several hours so I decided I should just throw them out and start again.  As I contemplated going back to the grocery store for more potatoes, I noticed that as the potatoes were cooling in the colander, they started to firm up nicely.  I decided to continue making the potato salad and work with these potatoes.  As it turned out, this was the creamiest, best potato salad I had ever had, let alone made myself.  Guests at the party were hounding me for the recipe! 

Deli-style-Potato-Salad-1-3Add Vegenaise and mix gently

Aside from the texture of the potatoes, the type of pickle you use is also important to the flavor of this potato salad.  You must use sweet pickles.  My favorite is my local grocery store’s own brand which is called Sweet Mixed Pickles. It has pickles, cauliflower, tiny onions and bits of red pepper.  There is also has a hint of clove flavor in the brine, which I think is another secret to the flavor of this recipe.  I use everything except the cauliflower.  I chop up the pickles, mince up some of the tiny onions, and fish out as many of the red pepper bits as I can and use them. Sprinkling the hot, cooked potatoes with some pickle juice and tarragon vinegar, sends the flavor over the top!

Lastly, sweet onion, like Vidalia is a perfect addition and doesn’t overpower the dish with onion flavor.  A little mashing of the potatoes with the vegan mayonnaise, and you are ready to eat the creamiest potato salad ever!  Enjoy!

Deli-style Potato Salad
Serves 12
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Prep Time
10 min
Cook Time
30 min
Total Time
3 hr
Prep Time
10 min
Cook Time
30 min
Total Time
3 hr
269 calories
33 g
8 g
14 g
4 g
2 g
215 g
304 g
5 g
0 g
11 g
Nutrition Facts
Serving Size
215g
Servings
12
Amount Per Serving
Calories 269
Calories from Fat 123
% Daily Value *
Total Fat 14g
21%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 3g
Cholesterol 8mg
3%
Sodium 304mg
13%
Total Carbohydrates 33g
11%
Dietary Fiber 2g
10%
Sugars 5g
Protein 4g
Vitamin A
3%
Vitamin C
17%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
9 medium russet potatoes, peeled
Kosher salt
2 teaspoons tarragon vinegar
1 cup celery, chopped
1 cup sweet mixed pickles, chopped reserve 1 tablespoon of pickle juice
1 cup sweet onion (Vidalia), chopped
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
1 1/4 teaspoon fresh parsley, finely minced (reserve ¼ teaspoon for garnish)
1 cup vegan mayonnaise (Vegenaise Original)
Instructions
Peel potatoes and place whole potatoes in a large pot. Cover with cold water and throw in 1 tablespoon kosher salt. Set pot over high heat and bring to a boil. Turn heat down to med-high and lightly boil for 25-40 minutes (varies based on potato size). Don’t be worried if you see potato bits falling off during cooking, these bits are very important to the final texture. Check for doneness at 25 minutes by piercing a potato in the center with a fork. If it doesn’t slide in easily, with little resistance, cook another 5 minutes and test again for doneness. Continue until done. Once you have determined they are done, pierce the center of each potato all the way through to cut in half. This ensures the centers are fully cooked. Turn off heat and let sit for 3 minutes. Drain potatoes in a fine mesh colander and let cool for 5 minutes. Sprinkle potatoes with tarragon vinegar and pickle juice and let cool to room temperature. Once cooled, cut potatoes into ¾” pieces and place into a medium bowl. Refrigerate for at least 90 minutes (or if in a hurry, place in freezer for 30 minutes and then move to refrigerator for another 30 minutes.
While potatoes are cooling, cut up celery, pickles, onion, and parsley. Place in small bowl and refrigerate. Once everything is chilled nicely, add reserved, cut up vegetables to bowl with potatoes. To the bowl, add in the sea salt, black pepper, 1 teaspoon parsley, and vegan mayonnaise. Using a rubber spatula, gently stir until everything is combined. Using a potato masher, mash some of the potato salad to make a creamier mixture. Cover and chill for another 30 minutes. Serve in a chilled serving bowl, and garnish with ¼ teaspoon fresh, minced parsley.
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calories
269
fat
14g
protein
4g
carbs
33g
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