New Jersey-style potato salad has a sweet flavor and a creamy texture. This recipe is similar to a popular offering in delicatessens throughout the state. As with most potato salads, customize this simple recipe if desired with other ingredients, including celery, black olives, capers, carrots, or hard-boiled egg.
Recipe Servings: 6
Prep Time
20 minutes
+ 2 hours resting
+ 2 hours resting
Cook Time
30 minutes
Total Time
2 hours 50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2½ lbs white potatoes (Russet recommended)
- 1 small onion, finely diced
- 1½ cups water
- ½ cup white vinegar
- ⅔ cup sugar
- ¼ cup salt
- Mayonnaise, as needed
- Salt, to taste
- Ground black pepper, to taste
Directions
- In large pot of salted water, boil potatoes in their skins until tender but not mushy.
- Drain water and let potatoes cool in a cold water bath for 60 minutes.
- Peel and slice potatoes and place them in a large bowl.
- Add chopped onion.
- Boil water, vinegar, sugar, and salt in a medium saucepan, then pour over potatoes.
- Refrigerate for at least 60 minutes.
- Drain potatoes thoroughly in a strainer and return them to the bowl.
- Add as much mayonnaise as desired.
- Season with salt and ground black pepper.
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