Salads

Deli-Style Potato Salad

Years ago, I worked in a deli as the “counter girl”.  I buttered bagels, made sandwiches and rang customers up but I never actually cooked anything

We served pre-made salads from 10 gallon buckets that were bland and tasted like chemicals

I convinced the owner to let me make homemade potato salad to see if customers would like it

Well… they LOVED it!

There was no going back so I had to make pounds and pounds of potato salad every week.  Be careful what you wish for

Well, it’s years later and thankfully I don’t have to make such big batches of this popular side.  I’ve even found a faster way to make this salad…  enter the electric pressure cooker

I’m using 3 pounds of white potatoes and 4 eggs

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Quarter the potatoes and place in the pressure cooker on the rack with one cup of water

Nestle the eggs on top of the potatoes.  Two birds, one stone

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Cook the potatoes on high pressure for 6 minutes then quick release

If you’re not using a pressure cooker, boil the potatoes until tender and hard cook the eggs

Submerge the eggs in an ice bath to stop the cooking process and spread the potatoes out on a sheet pan to cool a bit while we cut up the veggies

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What makes this potato salad “deli-like” is the briny-ness of pickles and pickle juice & the chopped hard cook eggs

Dice 1/2 red pepper, 2 large scallions, 1 large celery stalk and half a cup of pickles

You can use either dill or bread and butter pickles.  I can’t decide which I like better

I like it with the tang of the dilled pickles but I also like the sweetness of the bread and butter pickles.  So it’s your choice

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Let’s make the dressing.  Measure out 1/2 cup of mayo, 1/3 of a cup of pickle juice, 2 teaspoons of Dijon mustard and one teaspoon each of kosher salt, black pepper, onion powder and garlic powder

Whisk all ingredients until smooth

Now for assembly

Mix the veggies in with the dressing and toss well

Add in the cooled potatoes, cut in smaller pieces if necessary

Stir until coated

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Peel the cooled eggs and slice them vertically and horizontally

 Mix the eggs in with the potatoes. Cover with plastic wrap and chill for at least two hours

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You may need to add in an additional dollop of mayo before serving because the potatoes tend to absorb the dressing

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Enjoy!

Simply Sunday's ~ Deli-Style Potato Salad

  • Servings: 8
  • Difficulty: Easy
  • Print

Ingredients

3 pounds of white potatoes

4 eggs

1/2 red pepper

2 large scallions

1 large celery stalk

1/2 cup of pickles

1/2 cup of mayo

1/3 of a cup of pickle juice

2 teaspoons of Dijon mustard

1 teaspoon of kosher salt

1 teaspoon of black pepper

1 teaspoon of onion powder

1 teaspoon of garlic powder

Directions

Quarter the potatoes and place in the pressure cooker on the rack with one cup of water

Nestle the eggs on top of the potatoes; cook the potatoes on high pressure for 6 minutes then quick release

If you’re not using a pressure cooker, boil the potatoes until tender and hard cook the eggs

Submerge the eggs in an ice bath to stop the cooking process and spread the potatoes out on a sheet pan to cool

Dice 1/2 red pepper, 2 large scallions, 1 large celery stalk and half a cup of pickles

Measure out 1/2 cup of mayo, 1/3 of a cup of pickle juice, 2 teaspoons of Dijon mustard and one teaspoon each of kosher salt, black pepper, onion powder and garlic powder

Whisk all ingredients until smooth; mix the veggies in with the dressing and toss well

Add in the cooled potatoes, cut in smaller pieces if necessary; stir until coated

Peel the cooled eggs and slice them vertically and horizontally

Mix the eggs in with the potatoes; cover with plastic wrap and chill for at least two hours

Additional dollop of mayo before serving if necessary

Tools used to make this recipe

Instant Pot DUO60 6 Qt 7-in-1

OXO Good Grips Flat Whisk

Royal Classique Measuring Cups

OXO Good Grips Egg Slicer

ZELITE INFINITY Santoku Knife

© Simply Sundays 2017
All rights reserved

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