New York Deli Potato Salad

Recipe by Brad Beckwith
READY IN: 1hr
SERVES: 30-40
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Steam potatoes over 32-40 oz. water.
  • Peel while hot. (You can actually scrape off the skin by hand under cold water.).
  • Cool in refrigerator for at least one hour.
  • Mix next seven ingredients in a bowl, adding oil last.
  • Slice the potatoes in 1/4" slices into a very large bowl.
  • Fold in the mixture.
  • Chill overnight.
  • Add Hellman's mayo to desired consistency.
  • Spread in large, flat serving dishes and garnish. (I used fresh parsley and finely grated carrots for color.).
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