Deli Potato Salad

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Potato Salad is one of those summer dishes that is filling without heating you up. It goes great with grilled meats, sandwiches, and salad buffet meals. And, it’s a great after-anything kind of snack.

Once upon a time, our local grocery store deli served the best potato salad. Tangy, but not too sweet. And hubs and I both devoured it. For years since then I’ve tried a variety of other deli potato salads, hoping to find that old favorite from my memory. And I always came up short.

Recently, I was able to conjure it up on my own. The trick?

Rice vinegar.

Sweet yet slightly acidic, rice vinegar adds a little zip to salads without breaking into a sweat. Perfect for summertime.

I use rice vinegar quite often, usually the Nakano brand because it’s one of the most affordable brands in my neck of the woods. I stock up when I see it on sale, making it a regular pantry staple at my house.

Typically, I use it in Asian cooking, like in Summer Rolls or Potsticker Dipping Sauce. But now that I know I can use it in other dishes, I’m wondering if there are no limits!

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Deli Potato Salad
Prep Time
20 mins
Cook Time
20 mins
Chilling time
2 hrs
Total Time
2 hrs 40 mins
 
Course: Salad, Side Dish
Cuisine: American
Keyword: deli potato salad, potato salad
Servings: 8
Calories: 379 kcal
Author: Jessica Fisher
Ingredients
  • 4 pounds russet potatoes peeled and cubed
  • 1 cup mayonnaise
  • 1 teaspoon dried dill
  • 1 teaspoon salt
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 teaspoon chopped garlic
  • 1/4 cup rice vinegar
  • 1/2 red onion chopped
  • 4 ribs celery chopped
Instructions
  1. In a large stockpot full of salted water, bring the potatoes to a boil.
  2. Boil the potatoes until they are tender.
  3. Meanwhile in a small mixing bowl combine the mayonnaise, dill, salt, mustard, paprika, black pepper, celery seed, and garlic. Whisk until smooth.
  4. Drain the potatoes and place them in a large mixing bowl.
  5. Drizzle the rice vinegar over the hot potatoes.
  6. Add the red onion, celery, and mayonnaise sauce to the bowl.
  7. Fold gently to combine the ingredients.
  8. Cool slightly at room temperature before chilling in the refrigerator.
  9. Adjust the seasonings before serving.
Recipe Notes

Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.

Nutritional values are approximate and based on 1/8 recipe.

Nutrition Facts
Deli Potato Salad
Amount Per Serving
Calories 379 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Cholesterol 12mg4%
Sodium 504mg22%
Potassium 1013mg29%
Carbohydrates 43g14%
Fiber 3g13%
Sugar 3g3%
Protein 5g10%
Vitamin A 177IU4%
Vitamin C 14mg17%
Calcium 44mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: Nakano has provided compensation for my time spent writing this post. All opinions are my own.

 

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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Comments

  1. Thank you for hosting! I am sharing my creamy cucumber salad. With cucumbers in season and the temperatures rising this is a perfect side dish or even a dinner.

  2. Janet says

    I love a good potato salad and your recipe sounds really good.

  3. I’m sharing a recipe I came across in blogland that I adapted for my chocolate loving family! It’s Chocolate Cake Batter Cocoa Krispies Treats. It’s such a simple, inexpensive dessert that the whole family can enjoy.

    http://imitationbydesign.blogspot.com/2011/07/chocolate-cake-batter-cocoa.html

    Thanks for hosting the linky party. I love finding new ideas for inexpensive meals!

  4. Mavis says

    We love potato salad and I can’t wait to try this recipe…I’m still looking for a winner for our family. 🙂 One thing I do with potato salad is use leftover baked potatoes. They are little more solid than boiled potatoes. It’s a trick I learned when working in a restaurant. The leftover baked potatoes were put in a cooler at night…the next day, we’d peel them and cut them up in 1 inch cubes and make our potato salad with that. Then we’d take the peels and deep fry them…at most restaurants…there is no waste! LOL!

  5. I love your Potato Salad.I cant wait to try it.Thanks for hosting and sharing.I brought my Cheesy Oreo Cookie.Have great weekend to all

  6. For our 10 year wedding anniversary I made Braciola from Giada’s Simple Italian cookbook. It was quite the labor of love but my Hub’s LOVED it!

  7. I am making this recipe for a BBQ we are having tomorrow night! I can’t wait to see how it turns out!!!! Thanks for sharing this.

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