Ingredients for New York Style Potato Salad
- New Potatoes
- 2 tablespoons fresh lemon juice
- Vegetable Oil
- Salt And Pepper
- Celery Ribs
- Hard Boiled Eggs
- Red Onion
- Fresh Parsley
- 1 cup mayonnaise
- Cider Vinegar
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How to Make New York Style Potato Salad
- Place quartered potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until potatoes are easily pierced with a fork.
- Drain potatoes and let them cool slightly. Once cool enough to handle, peel and dice the potatoes into approximately 1/2-inch pieces.
- In a large bowl, toss the diced potatoes with lemon juice, olive oil, salt, and pepper. Mix well to coat.
- Let the potatoes cool completely to room temperature. This step helps prevent a watery salad.
- Add the chopped celery, hard-boiled eggs, red onion, and parsley to the bowl. Toss gently to combine.
- In a small bowl, whisk together 1 cup mayonnaise and white wine vinegar until smooth and creamy.
- Pour the mayonnaise mixture over the potato salad. Gently fold until the potatoes are evenly coated. Add more mayonnaise if desired, to reach your preferred consistency.
- Taste and adjust seasonings as needed. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
17g
Fat
15g
Carbs
12g
