Revealing The Secret To 2 New York Deli Classics

today we're going to make two New York Deli favorites these are perfect for summer macaroni salad and potato salad coming up right now so the quintessential New York Deli salads I would say even more so long island probably than than the city they're all going to make it almost exactly like this the trick is in the brine a lot of recipes you'll see online don't have it they're missing it as far as all the ingredients I have here this is the one for potato salad this is all the stuff for the mac salad so you can actually see how almost everything is the same here they both have the exact same amount of salt there's a little bit more pepper in a potato salad and basically the difference in proportions here is just because we're using three and a half pounds of potatoes then we have one pound of elbow macaroni pasta absorbs liquid a little bit more so we're actually going to use a little bit more liquid they both have Hellman's Mayo it's the only type of mayonnaise you're going to find used here as far as the potatoes go the potatoes are actually very important you want a waxy potato you can use yukon gold and if you look at the printed recipe I use them so Yukon Gold are kind of in between of a waxy and a dry potato but these are better if you're using a different potato that's less waxy would you do it to less than four tender yeah it's a good question maybe a minute or two less definitely don't use Idaho or russet potatoes though it'll be ruined it won't there's no way to use those what we're going to do here is we're going to prepare both brines the secret to making these salads the way delis do it and I worked at four deli's guys in a span of 20 miles they all do it the same all of them the key to doing this correctly is it's the Brine and letting the potatoes sit in the brine The Walker you let it sit in the brine the sweeter it's going to get instead of telling you exactly how much I have in each one of these we do have a half a cup of grated onion in both but all the other things are just a tiny bit different I'll tell you exactly what they are when we make it so let's make those brines right now again like I said in the beginning here I said in the monologue you really want to let this go 24 48 hours for simplicity's sake I have them going for only 24 hours or even less I did a batch yesterday that's in the fridge what we want to do here is we want to boil these just fill it up with water and boil them until they're fork tender so we'll make the brine for the potatoes first Tara just asks am I going to boil the pasta you can boil the Pasta Too guys both of these the potatoes and the pasta boil your pasta cook it only to Al Dente and these elbow macaroni they only take like five minutes you can do them in advance because you wanna you're gonna run it under cold water you're going to run your pasta under cold water to stop the cooking this is the brine for the potato salad guys I have a quarter cup of sugar I have a quarter cup of white vinegar this is just regular white vinegar this is the vinegar you're going to see every single Deli use a quarter cup of vegetable oil this is also what you're going to see every Dell use I know it's crazy right guys vegetable oil the oil is going to help with the creaminess the smoothness the viscosity it's going to stay there we have one and a quarter teaspoons of salt I'm using not kosher salt just salt fine sea salt or any any fine salt this is a teaspoon of white pepper you can absolutely use black pepper but if you use white it'll just look white the whole time and Deli salad potato salad coleslaw all of them are the most boring salads you've ever seen in your life and what did you see today when you went to go get some containers for us Tara like the macaroni salad just had macaroni and and the brine the potato salad just had the potatoes in the front right they did not have the diced bell pepper which I know a lot of delis do have that in the macaroni salad I know sometimes for coleslaw they'll add carrot shredded carrots that's what I did on the coleslaw yeah but then I did the pepper on the on the Mac so this is a quarter cup of Aqua just regular water okay guys and this is that onion that we grated before just grate exactly a half a cup it's going to be mostly liquid that gives it Tang it's the vinegar the sugar and and that onion that gave the Tang a lot of times you'll see recipes with like sour cream and all that I'm not saying that some delis don't do it all four of them that I worked at none of them did it that way so we're just gonna combine this into this really sweet liquid and that will give it that characteristic sweet flavor that's our potato salad brine let's make the macaroni salad brine okay everything's the same here uh ingredients the liquid amounts are a little different what do we got Tara we have one third of a cup of white vinegar three tablespoons of water there's three tablespoons of vegetable oil sometimes The Dalles would they would hold off on the oil until the next day you don't it doesn't matter that's a half a cup of grated onion third of a cup of sugar more sugar in this one guys more it's just more of a sweet brine in the mac and then what do we got a little bit less pepper right there's a half teaspoon of white pepper yup and one and a quarter teaspoons of fine sea salt okay so you can see how everything is very very similar now you you have a choice here you can do your pasta overnight in here and you can hold off on your vegetables or you could just add them now you're probably going to have leftovers with this for a few days and the leftovers will stay fine they'll be great it might Clump a tiny bit and you can make up mix up a little bit brine or you can save some of your brine because we're going to drain those potato brine so you'll have it left over if you want and then you can mix it right in again to smooth it out again so I probably have a little too much pepper here I'm putting a little bit of creativity into mine though you will see doubt some delis that do this so I took like one side one and a half sides of a green belt one and a half size of a red and just one rib of celery all right so we'll just add that all in there too and like I said you don't have to put this in now this can go in at the end when you're finishing it all right guys that only took about 13 minutes for those potatoes but depending on what size potato you buy they're all going to be different I'm going to dump them right now they're super hot you can cool them a little bit right now but you don't really want to make them super cold because we want to just pop those skins off easily three and a half pounds of potatoes they're hot to the touch but then you can just take a cloth here and just pull them off but the easiest thing to do but by doing this you're going to keep a lot more of your potato than if you were to peel these little tiny potatoes from the get-go all right so there's a peeled potato do all the rest and then we're going to slice these really thin everything is set the pasta has been boiled the potatoes have been peeled and here is my pasta that i cooled off stop the cooking process so we made a little bit more liquid here and you can see some of it down there the pasta even though it's we've cooled it off it's still going to absorb it so after 24 hours this one is going to be pretty much dry in there and then we can mix our Mayo straight in so what we want to do here with this is just cover it with plastic wrap get it in the fridge ideally 24 hours or even 48 hours before you mix it with mayo but we'll do this for like an hour now all right guys so the potatoes I have a mandolin here this works great the potatoes that are this size like the really small ones that I have here these can just go straight on even the biggest ones I have if you were to if you did use uh yukon gold which in the one on the site you'll see that I cut them into chunks so which pretty much I brought them down to maybe this size or even smaller but for now I'll do a mandolin you know this isn't exactly the easiest thing to do here so you can start like with two or three and just poke you know you have the holes here this thing so this is your protecting guard so you don't cut your fingers off okay and then just down [Music] so you can see how thin the pieces are okay and because we use the waxy potatoes they still hold their shape now if this is too big of a piece for you just cut the potatoes in half again on your larger ones then just line them all up or don't even use the mandolin just do it all with a knife just take your time really thin but these potatoes if I can walk onto them they're even though they're fork tender they tend to really hold their shape okay guys all of our potatoes lots of them right here [Music] potatoes are going to release more liquid as they sit in the fridge about the halfway point I just come in and I'll just mix everything up again like this just so the potatoes are all getting evenly touched with the brine okay guys it hasn't been long enough but it's enough for you uh you want to just take my word for it that it is better if you go 24 or 48 hours before you mix it with mayonnaise that means you put in the fridge for 24 48 hours potatoes give off liquid versus the macaroni absorbs liquid so if you were to do that 24 48 Hours your pasta would be extremely dry there'd be nothing in there versus this would have a ton of liquid in there so I just have a bowl for my liquid and a strainer if you have a bigger strainer it would be better if you don't do this what will happen is it'll just be too liquidy and you don't want it to be that way you want it to be more mayoey this is going to be the final bowl that we use because that this bowl is not big enough so just keep putting your potatoes in here as you do this if you do do 24 48 hours you're going to be left with a lot of liquid and you must must remove it okay and yeah so that's the liquid there we'll just put it off to the side you can save it because if the next day you have it and it's a little dry you just add a little bit of that sweet brine in there I have three quarter cup of mayonnaise regular mayonnaise it's going to go in there this is a good amount to start with because if you put too much in you just you can't take it out all right but I think that three-quarter cup is a pretty good amount there that is spot on New York Deli potato salad it does not need any more salt it doesn't need any more pepper it is perfect three quarter cup of mayo again this is very creative right so this is a good consistency here guys [Music] what do you think does that look like it holds true to your classic Deli potato and mac salad are you sure you didn't just go to the deli and get them honestly it looks like I did if she wasn't here watching me make it the whole time then then that would be the case no I know you didn't because I'm the one who got you the tea you did I needed some containers so we can for the thumbnail so the photo looks good that's right okay what should I try one first whatever you like okay that's good and that's only what like that's only with an hour Brian if it went overnight it would have been better at least it absorbs it completely this didn't really get full absorption here but overnight it will be there'll be no liquid left in in it it's really good it tastes like a New York Deli macaroni salad going down a goal thank you yeah all right that's really good onto the potato okay this has more pepper because it's more weight this was this is three and a half pounds of potatoes see I think it's better with the mandolin right yeah so the first time I made it I did it with a knife this is how you'll see it when you go to a deli it will always be thin like this in fact sometimes it'll be even thinner than that the pieces so we're not judging it against other Potato salads some fancy potato salads with gherkins or buttermilk or pickle juice we're just judging it against regular Deli potato yeah potato potato Mac uh and Mac I really like other potato salad too like with the buttermilk and the pickles and stuff but most of my life I I think I was just eating like the regular Backyard barbecue potato salad that didn't have a brine so to me I always knew that to be potato salad see backyard is what what's what's the distinction it's mayonnaise it's kind of clumpy it's like when your aunt or uncle or it's usually out like egg is over I would say it's got hard-boiled egg it just it was good when they made it and then they get it to your house and it's this clumpy mess well it still tastes it still tastes good but these are spot on I think they're so good thank you and I know you're not going to give me a score rating or do are you going to give me a score it if I'm ranking it against other Deli potato salads I would give them both higher than a 10. because it's better [Music]

Channel: Sip and Feast

Views: 159,100

Keywords: ny deli macaroni salad recipe, ny deli potato salad recipe, deli macaroni salad, sip and feast, summer salad recipes

Id: hDyct6MPoPw

Length: 12min 39sec (759 seconds)

Published: Thu Jun 29 2023