Park Deli Potato Salad

Park Deli Potato Salad
By
Staff Writer
Patricia Stagich

Park Deli was the place for the best sandwiches and salads growing up. Their potato salad was a favorite. It's a simple potato salad with just a few ingredients. It's tangy and creamy and so good with a sandwich.

12
Servings
59
Calories Per Serving
Deliver Ingredients

Ingredients

  • 5-6 medium red potatoes
  • 1/2 sweet onion, grated
  • 1/3 Cup water
  • 1/4 Cup white vinegar
  • 1 Teaspoon salt
  • 1 Tablespoon sugar
  • 1 Cup mayonnaise

Directions

Add the potatoes to a large pot and fill with cold water and 1 teaspoon of salt.

Bring to a boil and simmer until the potatoes are fork-tender, about 30 minutes. Let cool slightly and peel. Add the onion to a medium-size bowl. Add the water, vinegar, salt, and sugar. Whisk to combine.

Slice the warm potatoes to about ¼-inch thick. Place in a large bowl. Pour the onion-vinegar mixture over the warm potatoes.

Let the potato salad sit for approximately 10 minutes so that the potatoes can absorb some of the liquid. There will be a little liquid left. This is what makes this salad so nice and creamy. Add the mayonnaise and stir gently so not to break up the potatoes. Chill for at least 2 hours.

Nutritional Facts

Total Fat
3g
4%
Sugar
1g
1%
Saturated Fat
1g
4%
Cholesterol
11mg
4%
Carbohydrate, by difference
4g
3%
Protein
4g
9%
Vitamin A, RAE
10µg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
17mg
2%
Choline, total
8mg
2%
Folate, total
8µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
5mg
2%
Niacin
1mg
7%
Phosphorus, P
27mg
4%
Selenium, Se
3µg
5%
Sodium, Na
93mg
6%
Water
14g
1%
Zinc, Zn
1mg
13%

Potato Salad Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Salad Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.

Potato Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.