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    Long Island Deli Potato Salad


    Source of Recipe


    #

    List of Ingredients




    2 lb. potatoes boiled in their skin and cooled.

    Brine:
    1 C. white vinegar
    1 1/3 C. water
    3/4 C. sugar
    1 onion, chopped
    salt and pepper to taste

    Dressing:
    1/2 C. Hellman's mayonnaise
    3/4 C. sour cream
    2 1/2 T. tarragon-flavored vinegar
    1 1/2 t. salt
    3/4 t. celery seed

    Salad:
    4 C. cold, boiled potatoes, peeled, diced
    3/4 C. sliced green onions
    1 sm. jar chopped pimentos
    3 hard-cooked eggs, chopped

    Recipe



    Combine brine ingredients and boil for 5 min. slice potatoes thin and pour hot brine over them. Let them marinate for 24 hours. Drain in colander but do not drain dry. Add Hellman's mayonnaise, enough to make it as creamy as you like. It is better to make it the day before, or even 2 days before.

    Dressing: Mix well and refrigerate while making the rest of the salad.

    Salad: Mix potatoes, onions in bowl. Drain pimentos well and then put on a paper towel so that the salad doesn't turn pink. Add eggs. Mix dressing gently with all the above stuff and keep refrigerated until ready to serve.

 

 

 


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