How To Make Authentic New York Deli Mac and Potato Salad
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- Опубликовано: 28 июн 2023
- Today we're making New York deli macaroni and potato salad. These iconic salads can be found in thousands of delis across Long Island and the rest of the NY metro area. We hope you enjoy the video!
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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
NY DELI POTATO SALAD PRINT RECIPE:
www.sipandfeast.com/new-york-...
INGREDIENTS WITH GRAM AMOUNTS
For the brine
¼ cup (60g) white vinegar
¼ cup (60g) water
¼ cup (50g) sugar
¼ cup (56g) vegetable oil
½ cup (30g) onion grated
1 ¼ teaspoons (9g) fine sea salt
1 teaspoon (2.5g) white pepper
Remaining ingredients
3 ½ pounds (1600g) New (red) potatoes
¾ cup (172g) mayonnaise - plus more to achieve a smooth consistency
½ small carrot shredded, - for garnish
3 tablespoons flat leaf Italian parsley - for garnish
NY DELI MACARONI SALAD PRINT RECIPE:
www.sipandfeast.com/new-york-...
INGREDIENTS WITH GRAM AMOUNTS
For the brine
⅓ (80g) cup white vinegar
3 tablespoons (45g) water
⅓ cup (75g) sugar
3 tablespoons (41g) vegetable oil
½ cup (30g) onion grated or pureed
1 ¼ (9g) teaspoons fine sea salt
½ teaspoon (1.5g) white pepper
Remaining ingredients
1 pound (545g)elbow macaroni
¾ cup mayonnaise (172g) - plus more to achieve a smooth consistency
½ small green or red bell pepper - finely diced
1 rib celery - finely diced
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Хобби
If you're looking to create the exact taste, flavor, and texture of New York deli macaroni and potato salad this video is for you. The print recipes and ingredient list are right in the description. As always, thanks for liking and sharing our videos.
Yippee! Thanks.
Thanks so much!!
where did you get the containers?
Hey Jim, Gerry from FL here. 12 years in FL and boy do I miss the NY Deli salads. Quickly to tell you what the best salad I've tasted here comes from WalMart. Can you believe that?? The main Supermarket, Publix has their own branded salads but they are Plain, Blah. I'm so hoping that these take my tastebuds back to the Deli's of NYC. What timing. Just in time for the 4th of July. Looks like I'm shopping and making these salads tomorrow. Thanks So Much. I really needed these. Gerry
This was interesting for me. Growing up in Guam and Hawaii (with Japanese mom) and only having been exposed to those types of Mac salad and potato salad, I now realize why people always wanted my recipes. I never knew any different.
It’s interesting how the potato salad is literally just potatoes. I live in the Midwest and the potato salad here is often made with egg, mustard, mayo, and celery.
Same in the South.
@@jennifer1329 in my area in the midwest it definitely isnt like that. Very few have celery. Usually it is just a small bit of salt, sugar, and pepper. Then the potatoes, fair amount of egg, mayo, mustard, and onion. Most of them here have a little bit of onion.
My Mom's is Miracle Whip, Mustard, Russet Potatoes, a few Eggs, Green Onions and Radishes, it's one of Her Greatest Creations, because it's so different, there's NO creamy sauce, the Potatoes are yellow and fluffy and melt in your mouth.
Ha I am from NYC and for some reason, I do not remember it the way it is here! I always had either the mayo version or the mustard/mayo version, but both always had celery, eggs, pepper for sure. The macaroni salad sometimes had carrots in addition to peppers, celery. The potatoes that Jim did here remind me of the delicious "coins" that my mom would make and saute in a pan.
Potato Salad-potatoes, grated onion, Hellmans,hard boiled egg. Mac Salad- elbows, Hellmans, chopped green olives.
People seem to be missing the point a bit -- that you developed these recipes to taste like what you'd find at a NY (probably specifically Long Island) Deli. Its a regional, and for some of us, a very nostalgic thing. I've been out of NY for a while and boy do I miss good deli food (of all kinds).
This brings back memories of family gatherings/events with the two giant 6-foot heros (one "american" and one "italian" ) and several trays of deli salads.
I left Long Island almost 10 years ago. I made this macaroni salad, and it blew my mind! The sugar, the vinegar, the grated onion... I'll never make it any other way now! Thank you!!
Born and raised on the South Shore of Long Island. I have been living in Miami way too long. This is the potato salad I remember and loved. It just doesn't exist here. Thank you.
Me too! I live in Virginia now and I miss the NY delis so much! These recipes bring me back "home"!
Oh my god, please make a deli series… cold cuts… sandwiches… sides… I WANT
I believe he did sandwiches .
I want Tuna Salad
Chicken salad and broccoli salad/slaw, please!
Katz Deil Pastrami
YES - YES - YES !!! 🙏🏼Please - 🙏🏼Please - 🙏🏼PLEASE … do a complete … The Comprehensive New York Deli Series !!!😋 … 🥯 … 🥙 … 🥪 … 🌭 … 🥗 … 🥐 … 🧀 … 🫒 …
🍰 … 🍝 … 🧁 … 🍗 … 🍅 … 🫑 … 🧅 … 🥬 … 🥨 … 🍔 … 🥙 … 🌯 … 🍪 … 🥖 … 🥒 …
Do it ‼️
Please do it ‼️😉
My dad had two delis. One in Bayridge and the other in park slope. My grandmother, mother and I did all the cooking. We boiled the brim until the sugar and salt melted. My grandmother called it "yagosh"! Which means mixture. We Let it cool while we made everything else. We do everything you did except we put celery in the potato salad and some shaded carrots in the macaroni salad. God, how I miss growing up in the deli and the city. 😊❤
In Germany we would put boiled eggs and finely chopped pickled Cornichons and use the pickling juice with the mayo with the potatoes that have not fully cooled so that it absorbs all the liquid ❤ I have never tried it your way but will do at the weekend 👍
That’s how my parents made it, me too, of course they were German.
Have you made it? How was it?
@@julespasquier337 I’ve made it at the weekend but for me it was a bit thin on the mayonnaise maybe I left too much fluid in 🤷♀️
This is New York style. If we wanted German style we would get it from Gerdies in Teaneck.
@@csabo1725 da muss ich wohl bei Gerdies vorbei 🤣🤣🤣🤣
Hands down the best macaroni salad recipe. Not one person (a cookout for 10 ppl) gave it less than 10/10. I did add peas and more pepper. Because of the overnight brining - I especially loved how little mayo you actually need.
I love how you were munching on the potato pieces while working the mandolin. I had many children and home cooked everything, but by the time dinner came, I wasn't hungry because I had "tried" every thing while making it.
I was born and raised on Long Island, moved to Memphis, TN when I was 16. I miss the hell out of good NY food! So watching your videos always brings me back to awesome memories! I can't wait to make this and bring it to my next cook out and show them what real NY style deli salads taste like. Thank you for an amazing video and clear instructions! You make it very easy to follow, keep up the great work!
Sounds like me of late. Grew up in NJ with parents from the Bronx & Yonkers. Lots of good deli growing up. Moved to PA 25 years ago & the only Pastrami sandwich I’ve had was on a trip back home to see my brother we stopped in Marlboro at a deli.
I grew up in Memphis & we have some great bbq, coleslaw, & pot salad recipes as well, i bet if you incorporated NY with a pinch of the south it would be fire!
I have ALWAYS LOVED deli macaroni salad and could never figure out how it was made. Thank you!
me tooooo. Could never figure it out.
Same
Never been to New York (and probably never will) but just tried your macaroni salad recipe for Easter and it is by far the best I’ve ever had in my life. This will be a staple for the rest of my life.
a trick I learned, score the waxy potatoes around their equator before boiling them. once cooled, squeeze the potato and the skin will pop right off, very easy
We add celery, green peppers and onions sometimes a little sweet relish to southern potato salad.
I never had green peppers in potato salad growing up in the 1950's (costal Mississippi and South Louisiana) but I'm sure more people add them now. I swear that eating raw bell peppers was considered risky/rude behavior (not genteel for ladies) because it would make so many people burp. Ha-ha!
Same except for the peppers.
And if you want your potato salad to taste like the first bite if summer, add a bit of finely chopped cucumber. - Not kidding. Freshest flavor ever.
South Carolina adds green peppers
That’s the holy trinity from Cajun cooking. ;)
I moved out of Long Island in 2000. How I miss Deli's!!! I never knew about the brine. THANK YOU, GREAT VIDEO! Miss the NY accent too!! 🥰
I never knew the brining trick before adding the mayo...and we didn't have to beat it out of you or nothin'. lol This 71 yr old dog just learned a new trick. Thank you, Sir. :o)
Our entire West Coast potato salad is cubed, with egg, (mayo, Hellmann's in NY is Best Foods on West Coast) mustard, celery, onion. I learned from my Danish Nebraska aunts who all moved to Cali in the 40's, so your version must be like a left over German influence of the hot German potato salad since you slice potatoes. We never have.
Well a lot of immigrants te NYC were German Jews, peacenow. And it’s cold potato salad, not “leftover” hot salad. The flavor profile of Long Island deli has its own character and flavor profile. Ashkenazic Jews aren’t Danish or Nebraskan.
Yummy, I'm from New York, living in Georgia now. How I miss good New York food,especially the deli subs and salads 😢. Definitely gonna make the potato salad. Love your family and your Chanel ❤. Keep'em coming.
In the late 70's there was a german deli on sunrise highway in Patchogue that made an absolutely addictive potato salad. People would be lined up outside whatever the weather to purchase it. I've always tried to duplicate the recipe but couldnt. They didn't use a lot of mayo, but your recipe seems like a pretty good match! Can't wait to try it.
Great minds think alike!
I used to live in Patchogue..LI delis are the best. I miss LI deli German potato salad 😭. I doubt you are the same person but so funny I saw your comment.. In 1984 I had my first baby... Our lamaze instructors name was Deb jurgens 😳
German potato salad has onions, bacon, no mayo. German from Lindenhurst here.
Keep the Long Island recipes comin'!!
Not only are you a great cook, you're also a great teacher. (husband and dad as well)
Thanks so much!
Hold on. I agree with your comments Wendy, but unless you're married to SaF, you cannot really comment on how good a husband he is. He is certainly an excellent cook (chef), and Dad. By extrapolation a good husband. But his wife could just be playing along :) New Jersey humor.
@@roderickcampbell2105 you must be a math teacher.
@@roderickcampbell2105. I am not laughing. I miss your humor.
@@annek1226 Thank you Anne. Like many others, I try to be funny, but sometimes miss the mark. My best to you.
I’ve watched every mac salad video there is in RUclips, and this is my first time ever hearing about “the brine”. Absolute legend!
My husband will be so happy. Thank you.
Being an ex Long Islander, I miss the taste of these salads, they really are the best.
my aunt puts hard boiled eggs and raw celery and onion in her potato salad. SO GOOD.
So I made this today. Oh my goodness, Jim nailed it. Closed my eyes and I was back at Volpe's Deli on Jerusalem Avenue in Hicksville. The man knows his stuff!
Made the potato and macaroni salads!!! My husband and I are both originally from Rockland county NY and have lived in NC for along time now… this is one of the things we miss most! We followed your recipe and instructions and when we were done and it came down to testing it… we both tried it and got really quiet… looked at each other and just smiled… lol and then high fived each other and continued eating!!!
You gave us a great gift!!!! You are wonderful! Thank you for this priceless gem!!!
Happy 4th to you and your family!!
Love your show!!❤🎉
Looking forward to leftovers tomorrow!
Indeed! Jersey here. I'm moving south soon and these recipes will go with me!!☺
Man O Man thanks sooooooooooo much! Keep your LI NY channel alive pls for us that left the area.
I worked in a Long Island deli as a teenager. This potato salad recipe is incredible and brought back memories of that delicious food. The flavor is amazing!
Thank you so much for this. I made this yesterday, it was a flood of nostalgia. I used to go to Long Island a lot when I was kid. My mother is from there but she moved to Europe and I was born and grew up here, but went often to the States in the summer when I was a kid. This is exactly the same flavor I remember. Can't wait to go back again!
For us on the West Coast Hellmen"s is named Best Food for Mayo .
It is...THE Only... Mayonnaise!
Dukes is pretty good too.
Best Foods is just the name of the company. Hellmans is a brand owned by Best Foods.
I never in my life thought about how similar macaroni salad and potato salad are. This video made me happy.
Egg slicer works great to slice potatoes! 👍🏼☺️
Good idea. No chopped off finger tips 😀
My food processor has 2mm & 4mm slicing blades. Makes perfect slices in seconds.
In the summer of 1964, I was a laborer for a remodeler in Massapequa. Drove up from south Florida for the job.
After a few hours of hauling shingles up a ladder, the boss would send me to a deli for lunch, with $50.
I always “spent” the whole fifty and fed the crew of six or seven.
The guy behind the counter sounded just like you
And man! The sans were amazing.
I love ny style Mac n m’ pot salads! I’m originally from Newfoundland Canada where Sunday cold plate is a staple. It’s cold meats paired with salads, rolls and hot tea. We make our potato salads mayo based and sometimes add egg, onions or peas & carrots! Always topped off with paprika once in the bowl it gives it that nice color!
Deli is my favorite food group! I could live in one for the rest of my life! Keep going, please!
What about mozz stick???
Especially Italian delis! Though I’ve tried and love German and Jewish delis too.
Save a spot for me!
Man this makes me so nostalgic for the work weeks and months I was lucky enough to be assigned to Long Island... and the city. And eating there. New York is such a mega-presence in the American imagination that the simple superiority on offer - everywhere - every day, on every block, gets lost in the hoopla. All the TV shows and media noise is about the big restaurants downtown... but just in Roslyn from Chicken Kabob to Bryant & Cooper you can eat the best food on earth, from every corner of the earth. The simplest bodega will have killer pizza or tacos... The rest of the country hasn't a clue. From the Athens of America I salute you - Rome!
I've never in my life seen sliced potato salad, only cubed. I'm in Ontario and most here has finely diced onion, celery, mustard, and pickle, and you can always get it with or without egg. I think the egg makes it more flavorful. We used to use Bojac dressing and it made it the best. Potato salad was never the same once they stopped making Bojac dressing.
Now I know what to bring to next week's 4th of July BBQ. Thanks for another awesome recipe.
Made the macaroni salad starting yesterday and finishing up today. It was fantastic! This is now my go to macaroni salad recipe. Made a minor change by adding a little dill seed and celery seed; a trick I learned from my mother. Thank you for what you do.
Omg…I just made it and I’m never going back to the way I used to make it. Game changer. 🎉🎉🎉🎉🎉
Beautiful thank you! Living abroad I miss many NY specialties and these are two of them. Rockland and Westchester make it the same way I'm sure. From one Noo Yawker to another GRAZIE MILLE!
I live in Alabama and we make potato salad with hard boiled eggs, sweet pickle relish, onion, celery, Duke’s Mayo (my fav) salt, pepper and paprika. I do a more dry salad so that it’s not drenched in mayo. ..just enough so that it sticks together! Yours looks yummy - I’ll try it for sure! 👍
Same. But if you want to elevate the flavor, add some very finely chopped cucumber. Tastes like summer.
And it gets better the next day, that is if any is left! (And it doesn’t get clumpy like he says it does)
Wooohoooo!!!! Yes to Long Island 🙌🙌 Thank you for sharing this!! I didn’t know you had to put a brine in!! I’m making this on the 4th. Thank you again.
Love the new kitchen 🌟 Born and raised on Long Island, North Bellmore, exit 26, right across from the Parkway. Love Long Island, and love Pasta and Patata salad 👍
Can't wait to try this! Brine? Who knew? We moved from LI (East Setauket) in January 2000 to SC. Love it here but boy oh boy do we miss the food!! Delis, the diners pizza/bagels, the grocery stores, Italian food, ethnic food, the list goes on and on. Nobody (in the US) knows food like NY/LI!!!
I Loved Your Brine. I Used It In My German Potato Salad Recipe With 2 1/2lbs Of Regular Sized Red Potatoes. I Drained The Excess Brine And Added Fried Bacon. Awesome Good 😎
Long Island delis are incredible. Hope to see even more deli style recipes
I was a poor Irish kid from Da Bronx 😂
You macaroni and potato salad is Top Shelf! It brings me back to my childhood.
I’ve made these several times and my family loves it👍
Thanks
Thank you! I have been overseas and down under for a number of years and am having big NYDeli cravings.
A mandolin glove is on my list of things to order before next summer. I'm a Long Islander and former deli cook & these recipes are exactly what I'm used to. For those of us that know what these salads cost at a deli these days, they are definitely worth trying at home :)
AWESOME! Please do your NYC coleslaw if you can.
The reasons why you would want to retain the oil from the brine and put it into the salad later, are a) the brine will easier be absorbed into the potatoes and b) give a nicer shine to the potatoes afterwards. Here in southern Germany we have a potato salad without mayonnaise, just waxy potatoe slices, still hot, marinated in a brine of beef broth, vinegar and mustard, let sit over night, and the next day finished off with vegetable oil.
Yes, you nailed it. This IS it. Thanks for sharing!
As a mother, I could not HELP but be concerned when you broke out that mandoline slicer . . . happy to see that you had the "holder" thing to stabilize the potatoes! Great video. Love that potato salad and macaroni salad! Thank you both!♥
The most dangerous tool in the kitchen.
I’m a Southerner but I have to say, y’all’s potato and Macaroni salads are the bomb! Love anything in a brine!
Ok. I made it. It is exact. Followed the instructions, marinated it for 48 hours, drained it off brine, 3/4 cup of mayo, Hellmann’s, of course, and it turned out exactly like I remember buying in , Greenlawn, New York
Great Video, this should save me a lot of money. I'm already spending about $60 a month on these salads. From Babylon to the Carolina Coast we miss our Long Island roots. Thanks for posting. T. UPDATE..... 2 days later, made the mac salad, it came out great. Thanks again. T.
I would love to see a video on New York Deli-style cucumber salad.
Yes please!
I recently found your channel and subscribed and have been binge-watching! Your videos are so well done, and your technique and rapport is so down to earth. The food always looks fantastic. I’m in WA and have only been to NY once several years ago, so I’m always intrigued by the traditional NY recipes like this.
Thank you from a former New Yorker!! Living in North Carolina now and I miss the real traditional salads!!
I used your basic recipe for the potato salad, but added a half tsp of dry mustard to the brine, and a sliced hard boiled egg at the end. Something I picked up from my mother a lifetime ago.
Long Islander here these recipes look spot on. Ive never heard of a brine for potato and macaroni salad definitely have to try these. My grandmother made the most delicious potatoe salad and ive come close but not quite there. She used Hellmans mayo finely chopped onion celery and a little salt and lots of fresh ground black pepper. Going to try a waxy potatoe and see if that makes the difference. Thanks ♥️
Sorry, NY Deli potato salad is okay, however being a new Englander with deep southern roots, Potatoed Cubed,Hellmann's/Dukes, Boiled Chopped Egg, Celery, Mustard and optional pickled relish is my go to and standard for potato salad. No brining needed. Nice to have different versions
You seemed genuinely very happy about your wife giving it above a 10-you certainly care about feeding your family
these are two of the common go to party foods in germany. in both we only use a pinch of sugar though. in south germany the potato salad is without the mayo, then you add the vegetable oil at the very end, so it doesnt disappear in the potatos.
Just what I needed. Can’t wait to whip these up. Thanks, Jimmy
Fellow Long Islander here... You had me at "I worked at four delis." By any chance did you work at or have you had these salads at the Colonial Deli in Northport (no longer in business.) I've been trying to duplicate those recipes for 30 years and cannot seem to get it right. Now, thanks to you and Tara, I'm going to give your NY Deli recipes a shot at attaining my goal. Great job, great channel, keep up the great work.
Thanks so much. I never worked at the deli you mentioned. I appreciate the comment and thanks for watching!
@@SipandFeast BINGO! Finally, after searching all these years... I made your potato salad recipe and it is absolutely the best I've ever had, no exaggeration, thanks to you, and I have had many, many across Long Island in my day. Truly wow, like you said "spot on" and I could not agree more. Folks, if you want the "real thing" then try this recipe. You will NOT be disappointed.
My grandmother (born in 1910) ran a café in Biloxi, Mississippi, during the 1950's through 1970's, and her potato salad was made with: large chunks of boiled, peeled, and cut Russet potatoes, minced white onion, minced celery, Hellman's or Best Foods mayo, a healthy dollop of yellow mustard, diced dill pickles plus a splash of the pickle juice (not too much!), and a good-sized portion of chopped boiled eggs (six to eight for a normal-sized home salad bowl of potato salad.) The mayo, diced pickles, mustard, and splash of pickle juice all added salt. We always added salt to the water in which the potatoes were boiled, which also contributed a bit of salt to the final dish. Carefully tasting and adding salt at the end (not too much!) finished the preparation. While many Southern ladies added sugar, sweet pickle relish, and/or the cloyingly sweet Miracle Whip to their potato salad, we kept our potato salad savory, never sweet. Given the potato salad I was used to, I never understood the appeal of the very plain, all-white, "deli-style" salads. They just seemed "cheap" to me. I had no idea of the ingredients, effort, and time that was being put in during the brining stage. Very interesting!
This sounds like the recipe to make egg salad. Two different things.
I lived on Long Island in the 70’s and the deli food was exceptional. Both of you did a fantastic job of teaching! Thank you!
Perfect timing for this recipe. Thanks S&P.
These both look so good and reminds me of growing up and making cole slaw, potato and macaroni salad with my mom! Such great memories.
I think I now have the recipe I have been looking for thank you!!! I loved the tips as always
Thanks!! Love these true deli recipes.
The potato salad was AMAZING. I like it because it’s not overpowered by mayonnaise as are most of the potato salads. I made the Cole slaw last week and loved it too. Thanks.
I really loved this video. I grew up on the other NY Island of Staten Island. These definitely look spot on! I could taste the sweetness. I’ve since moved to New Jersey, and those salads can be found here too. Great job!
Those little NJ mom and pop shops have the best stuff!
From a European (or just my personal) perspective, the amount of sugar in these salads is a bit horrifying ;-)
You can add small
diced pickles for extra texture and flavor to the potato salad. One of the deli's on Long Island made the best dressing for their sandwiches. Mayo, ketchup diced pickles on any cold cut combo is out of this world.
I made the potato salad recipe exactly as described for my July 4th Cookout. I have to say, this is the best Potato Salad I have ever tasted and will now be my "go-to" recipe for future cookouts. Thank you so much for sharing this timely recipe, making this the "hit" of my party. If anyone else makes this, do no skimp on the brine time. I let it go a full 48 hours and the flavors were perfect!
Ny deli salads totally different from traditional salads from South and New England where celery, boiled eggs, chopped, mayonnaise Hellman's or Dukes with maybe sweet relish and white onion dice d fine or bell pepper may be used. Never have had served clumpy or wet. No brining involved.
Nice to have options. Thank you.
This is similar to pa dutch salads except those add a bit of mustard too. I'm interested to try it this way!
YUM.
AMISH MACARONI SALAD💜
AND
POTATO SALAD WITH BACON DRESSING.🥓
LOVE IT 🩷
Thank you fellow New Yorker!
Omg YES! I had NY deli salad once on a family vacation when I was 11. I’ve never found anything like it! My childhood dream is coming true! Thank you, sir!
Nice one JIM! Love the brine move.
thank you weeds and sardines
Would love to know the recipe for deli baked beans! They were always a favorite as a child and I've never been able to unlock the secret...
Yup, making these, and I love the macaroni salad in particular. Thanks Jim and family!
Will definitely try both of these! Thanks!
I remember the tangy taste of deli potato salad….it had a vinegary yet sweet consistent manufactured taste that I loved as a kid. Once the teen years set in, I was adding eggs, peppers miracle whip and every other thing I could. Although I prefer the adult version better, time to time it’s nice to go back to the tangy tater salad,,,,,,it brings back delicious memories! Cheers!
Not how we do it in the south but it looks good anyway. I'd eat it.
I loove potatoe salad! We have a family recipe that I’m trying to perfect (not the recipe, my cooking 😜), but I really wanna try the NY deli one. Looks fantastic!
Yum! Your family makes my family happy! Thank You🤗 ❤️☮️🇺🇸
We long Islanders love when a deli nails the potato salad!!! So simple yet so delish!!! Slab it on a roast beef and smoked Gouda deli hero…. Hell ya!
You know my love of this channel when I can watch him make two salads I don’t like, deli salads. Even when I lived in Westchester I couldn’t remove my taste buds of good southern backyard salads. Team Dukes.
This is gold!
I never have success with my mac salad, and store bought sucks, so I am ecstatic for this mac salad recipe!
The brine is new for me, and removing the spud skins, great technique! I always learn at least one new thing/ method from you!
I will try the potato salad, I usually cut them in chunks, and add a touch of mustard and 1 or 2 crumbled hardboiled eggs, - West Indian - style, so I am looking forward to this NY style for a new experience!
Thank you for expanding my palate!
Yeah it's hard to mess up potatoes in mayonnaise🤨
@@billiejoemerick7564
Obviously you don't have an educated palate!
A great , mouthwatering, potato salad, is waaaay more than potato and mayo!
I really enjoy the recipes you share and your teaching style. Will be making these for our bbq this weekend. Thank you❤
I can’t wait to make these and try them! Perfect for summer! Thank you.
Something you may want to try is use the juice from a jar of Bics sweet bread and butter pickles that have mustard seed and celery seed and use that in your mayonnaise or in your brining method for potato salad instead of vinegar. Add fresh dill and of course add some extra sugar and dry mustard to taste and salt and pepper to taste. No oil in mine.....no egg....and no onion...the fresh dill really makes it look pretty ...... I use red potatoes. Trust me. Quick Tip......If your potato salad gets watery or you accidentally made it too soupy add a tablespoon of instant mashed potato flakes. 😉
You missed the point of the video entirely.
Hellmann’s mayo is the key .
Both recipes look absolutely DELICIOUS! Just a lot of work! Love all your videos
I enjoy all your recipes. Thank you!