This recipe is compliments of a Brad Beckwith via the Internet at Food.com®. I decided to look for a deli potato salad like the one I mentioned in the potato salad recipe in the Salads section of Food Nirvana. This one looks like it will fill the bill but I have to test it first. Actually, I am very anxious to try it as I have wanted to be able to make a great deli type of potato salad for many years! I will report back with my results.
Okay ... I tried it and like so many Internet recipes this one needs help. It is too bland and runny. I will fix it and modify the recipe below. For now, skip the water addition and use some sweet pickle juice and cut the sugar in half. I also have reservations about the use of vegetable oil. I think it can be eliminated to enhance the marinating effect of the other ingredients prior to the addition of the mayonnaise.
The ingredient list below is based on making thirty or more servings. I wanted to preserve the recipe as I found it for reference purposes but a more practical scaled down volume will use roughly one third what is recommended. I have shown the scaled down amounts after the regular recipe amounts in italics. Similarly, I have changed the directions to use the larger russet potatoes instead of new potatoes and I recommend eliminating steaming in favor of boiling.
Ingredients: (30 Servings) (10 Servings)
10 lbs. of new potatoes (3 ½ lbs. of russet potatoes)
¾ cup of sugar (1/4 cup of sugar)
¾ cup of white vinegar (1/4 cup of white vinegar)
¾ cup of water (1/4 cup of water)
1 small onion pureed (1/3 small onion pureed)
1 tbsp. white pepper (1 teaspoon white pepper)
1 tbsp. salt (1 teaspoon salt)
¾ cup of vegetable oil (1/4 cup of vegetable oil)
Hellman’s® mayonnaise (amount will vary based on your preference)
Freshly chopped parsley (optional)
Freshly grated carrot (optional)
Steam the potatoes over 32-40 oz. water. I wonder how long? (Peel and slice and boil the russet potatoes per the Potato Salad recipe in the Salads section of Food Nirvana, and skip the next instruction.)
Peel them while they are hot. You can easily scrape off the skin by hand under cold water.
Cool the potatoes in the refrigerator to room temperature.
Mix the dressing ingredients, except for the mayonnaise, in a bowl, adding the oil last.
Slice the potatoes into 1/4" thick slices and put them into a large bowl.
Fold the dressing mixture into the potato slices.
Cover and chill the partially completed potato salad overnight.
Add Hellman's® mayonnaise to the desired consistency (and taste).
Garnish with freshly chopped parsley and finely grated carrot if desired.