Delicatessen Style Potato Salad

First off, we looked up potato salad to find a few historical tid-bits, but the first observation was that some people refer to potato salad as tater salad. That makes us think of a giant bowl of tater-tots tossed in some ketchup dressing (new idea? maybe not haha). Not necessarily a bad thing, just never heard of that way.

Anyways, potato salad has several ways to prepare it, from hot to cold, mayo to vinegar dressing. The cold potato salad that most of us know came from the British, while the warm vinaigrette Potato salad comes from France. And one of our favorites, the German preparation, hot vinegar with bacon dressing.

There are so many variations we might have to try each kind, but first here’s our New York aka Deli style potato salad inspired by Nate ‘N Al of Beverly Hills Deli. (if you ever have a chance go to Nate ‘n Al’s for breakfast or lunch, the corned beef is the best in the West)

Delicatessen Style Potato Salad

Delicatessen Style Potato Salad 

Ingredients

  • 7 to 8 Large Yukon Potatoes
  • 1 Red Pepper (Finely Diced)
  • 2 Celery Stalks (Finely Diced)
  • 2 Green Onions (Diced)
  • 1/4 Cup Sweet Relish
  • 1 Cup Mayonaise
  • 1/4 to 1/2 Cup Yellow Mustard
  • 2 Teaspoons Cayenne Pepper
  • Kosher Salt

Step 1: 

In a large pot of salted boiling water, cook the yukon potatoes whole until fork tender, but not falling apart. Drain the potatoes and set aside to cool.

Step 2: 

While the potatoes are cooling, mix together in a small bowl, mustard, mayonnaise, relish and cayenne pepper. Mix well and set aside.

Step 3: 

When the potatoes are cool enough to handle, cut them into medium sized chunks and put into a large bowl.

Step 4: 

Mix in the diced red peppers, celery, and green onions. Next add about 1/2 the mayonnaise mixture and stir until combined. If needed, add more dressing and season with a little kosher salt if needed. Put the salad in the fridge and let the flavors meld for at least 30 minutes.

Delicatessen Style Potato Salad

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Smashed Potato Salad

Love potato salad, but hate all the mayonnaise? Then this recipe is for you! What’s great about this recipe is fact that you’re using the mashed potatoes as the creamy element. You can also add a dollop of sour cream, or even mayonnaise for extra creaminess. But it’s not needed!

Smashed Potato Salad


Ingredients

  • 3 Russet Potatoes
  • 3 Red Potatoes
  • 3 Yukon Potatoes
  • 1/2 Cup Celery (Diced)
  • 1/2 Cup Onion (Diced)
  • 2 Green Onions (Diced)
  • 2 to 4 Tablespoons Coleman’s Mustard (Or mustard of your choice)
  • Kosher Salt
  • Fresh Cracked Pepper
  • Garlic Powder
  • Onion Powder
  • Splash of Half and Half
  • 1 Tablespoon Butter

Step 1: 

Peel and chop all your potatoes and place them in cold salted water. Once chopped and peeled, put the potatoes in on the stove and bring to a boil. Cook until potatoes are fork tender.

Step 2: 

Before draining, reserve some starch water. Drain the potatoes.

Step 3: 

Return about half of the cooked potatoes to the pot and start mashing them. Add a splash of half and half and one tablespoon of butter. If you’re not feeling the half and half, use some of the reserved starch water. Because of the starch it helps thicken the potatoes but with half the calories!

Step 4: 

Season the mashed potatoes with some kosher salt, pepper, garlic powder, onion powder, and mustard. Mix well.

Step 5: 

Next, mix in the onions and celery.

Step 6: 

Finally, stir in the other half of the cooked potatoes. At this point, season to your liking. If it needs more mustard or salt add now. Can be served immediately, at room temperature or cold. It’s really up to you!

You can also add a dollop of sour cream and mix it in for added creaminess.

Smashed Potato Salad

Rustic Roasted Root Vegetables

Another healthy favorite in this household is roasted vegetables. You can’t really go wrong with any vegetables your roast, but these are some of our favorites.

Simple, easy, and healthy! You really can’t go wrong, so go forth and roast some veggies!


Rustic Roasted Root Vegetables

Ingredients

  • 1-2 Yams or Sweet Potatoes
  • 2 Carrots
  • 2 Parsnips
  • 1 Medium Onion
  • 2 Large Red Potatoes
  • 21 Season Salute (Trader Joe’s)
  • Kosher Salt
  • Peper
  • Garlic Olive Oil (Plain is fine too)

Step 1: 

Preheat your oven 425°.

Step 2: 

Roughly peel and chop your vegetables and place them on a baking sheet.  Mix together.

Step 3: 

Drizzle the olive oil over the vegetables and using your hands, mix together well. Season with the Season Salute, a little kosher salt, and fresh ground pepper.

Step 4: 

Place in the oven and bake for 30 minutes or vegetables are fork tender. Right before I take them out, we turn on the broiler and leave them for just a couple more minutes to get them nice and crispy.

Rustic Roasted Root Vegetables