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Subject: Need "white" New York Potato Salad Recipe!
Newsgroups: rec.food.cooking

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From: John & Fran Andersen 
Date: Mon, 14 Jun 1999 01:24:59 GMT
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I grew up on Long Island and worked in a German deli.  They made a "white"
potato salad that I've been trying to duplicate for years.  The potatoes
(small red) were peeled and sliced very thin while hot and dressed with a
"brine" solution made out of white vinegar, onion juice, dry mustard, white
pepper and salt.  I'm not sure if there was anything else in it.  When the
potatoes were cold (refrigerated over night) and just before serving,
mayonnaise was mixed in.  The taste was very tangy and creamy.  There was
nothing crunchy in it, but the potatoes had a firm "bite".  I'd be indebted
to anyone who could help me duplicate this recipe.

Many Thanks! - Fran

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From: saygnite[at]aol.com (Les)
Date: 15 Jun 1999 03:39:07 GMT
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I haven't tried this yet, but it looks like what you mean:

Deli Style Potato Salad
From: shetzel[at]ix.netcom.com (Stephen Hetzel)

5 lbs. potatoes (russet preferred)
1 medium yellow onion, finely chopped
3 cups of water
1 cup white vinegar
1 1/3 cups sugar
1/2 cup salt
2 cups prepared mayonnaise

Boil potatoes with skins on until just cooked.  Do not overcook - test
frequently with 
a knife.   When cooked, place in cold water bath for one hour.   Peel potatoes
and 
refrigerate for one hour.   Cut potatoes into cubes (not too small) and place
in large
 bowl, sprinkle with chopped onion.   Set aside.   

To prepare brine, in a saucepan, mix together:
3 cups water
1/2 cup white vinegar
1 1/3 cups sugar
1/2 cup salt

Bring this mixture just to the boil, and immediately pour over the potato/
onion 
mixture in bowl.   Let soak for 45 min to one hour.   Drain brine from
potato/onion 
mixture (large strainer is best for this), and carefully stir in 2 cups of
mayonnaise.  
Chill overnight.


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