Grandpa Joe's favorite
Kosher Potato Salad

This is the incredible potato salad served at the 2nd Ave Deli in New York City.

About this recipe

I visited the 2nd Ave Deli several years ago for the express purpose of ordering their "Instant Heart Attack" creation – a triple-decker sandwich with corned beef, pastrami, and salami.  I ordered a side of potato salad to be polite.  It took me nearly three days to finish the sandwich, but I devoured the salad.  I was thrilled a few years later when the recipe was published in their book, The 2nd Ave Deli Cookbook, and on the internet.

Ingredients

  • 3 pounds red potatoes, peeled and cut into 1-inch pieces
  • ¾ cup onion, very finely chopped
  • ¾ cup celery, cut into ¼-inch pieces
  • 3 ounces white vinegar
  • 2 tablespoons sugar
  • 1½ teaspoons salt
  • ¼ teaspoon pepper
  • 1¼ cup Hellmann's mayonnaise
  • ¼ cup parsley, minced
  • ¼ cup carrot, grated

Directions

  1. Fill a large stockpot three-quarters full with water and bring to a vigorous boil. 
  2. Add the potatoes, lower the heat, and simmer for 10 to 12 minutes, or until the potatoes are tender, but firm. 
  3. Drain, and place on a cookie sheet to cool slightly.
  4. When the potatoes are cooled a bit, but still warm, gently mix the onion, celery and warm potato chunks together in a large bowl.
  5. In another bowl, make a vinaigrette using the vinegar, sugar, salt, and pepper.  Gently mix with the warm potatoes, coating them thoroughly.
  6. Gently stir in the mayonnaise, parsley, and grated carrot.
  7. Chill overnight before serving.
Kosher Potato Salad.
Posted: March 2014; picture added: July 2016.