How I Make All Of The Classic New York Deli Salads
Recipes in this Video
Ingredients
- ●2 pounds potatoes
- ●1 cup mayonnaise
- ●1/2 cup sour cream
- ●1/4 cup yellow mustard
- ●1/2 cup diced celery
- ●1/2 cup diced red onion
- ●1/4 cup chopped fresh dill
- ●1/4 teaspoon black pepper
- ●1 teaspoon salt
- ●1 tablespoon apple cider vinegar
- ●1/4 cup chopped hard-boiled eggs (optional)
Instructions
- 1Wash and peel the potatoes, then cut them into bite-sized cubes.
- 2Place the potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil.
- 3Cook the potatoes for about 10-15 minutes, or until they are fork-tender. Drain and let cool.
- 4In a large mixing bowl, combine the mayonnaise, sour cream, yellow mustard, apple cider vinegar, salt, and black pepper. Mix well.
- 5Add the cooled potatoes to the dressing mixture and gently fold to combine.
- 6Stir in the diced celery, diced red onion, chopped dill, and hard-boiled eggs (if using).
- 7Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
- 8Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld.
- 9Serve chilled as a side dish.
Equipment
Ingredients
- ●1 lb elbow macaroni
- ●1 cup mayonnaise
- ●1/2 cup sour cream
- ●1/4 cup Dijon mustard
- ●1/2 cup celery, diced
- ●1/2 cup red onion, diced
- ●1/2 cup green bell pepper, diced
- ●1/2 cup sweet pickle relish
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
- ●1/4 tsp garlic powder
Instructions
- 1Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
- 2In a large mixing bowl, combine the mayonnaise, sour cream, and Dijon mustard. Mix until smooth.
- 3Add the diced celery, red onion, green bell pepper, and sweet pickle relish to the bowl. Stir to combine.
- 4Add the cooked macaroni to the mixture and gently fold until the pasta is well coated.
- 5Season with salt, black pepper, paprika, and garlic powder. Mix well to incorporate the spices.
- 6Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
- 7Before serving, taste and adjust seasoning if necessary.
- 8Serve chilled as a side dish or at a picnic.
Equipment
Tuna salad is a staple in American delis, often served as a sandwich or on a salad. It reflects the convenience and simplicity of deli cuisine, making it a popular choice for lunch. The dish has roots in the early 20th century when canned tuna became widely available, allowing for easy preparation and storage. Over the years, variations have emerged, incorporating different ingredients and dressings, but the classic version remains a beloved favorite.
Ingredients
- ●canned tuna
- ●mayonnaise
- ●celery
- ●red onion
- ●pickles
- ●salt
- ●pepper
- ●lettuce
- ●bread
Instructions
- 1Drain the canned tuna and place it in a mixing bowl.
- 2Chop the celery, red onion, and pickles into small pieces.
- 3Add the chopped vegetables to the bowl with the tuna.
- 4Mix in mayonnaise (or Greek yogurt) until well combined.
- 5Season with salt and pepper to taste.
- 6Serve on a bed of lettuce or as a sandwich on bread.
Ingredient Alternatives
mayonnaise
Healthier: Greek yogurt
Cheaper: store-brand mayonnaise
Greek yogurt is lower in calories and higher in protein.
canned tuna
Healthier: canned salmon
Cheaper: canned sardines
Canned salmon is often richer in omega-3s, while sardines are typically more affordable.
Techniques
Equipment
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Ingredients
- ●6 large eggs
- ●1/4 cup mayonnaise
- ●1 tsp Dijon mustard
- ●1/4 cup celery, finely chopped
- ●1/4 cup red onion, finely chopped
- ●1 tbsp fresh dill, chopped
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp paprika
- ●2 slices of bread (optional)
Instructions
- 1Place the eggs in a pot and cover them with water. Bring to a boil over medium heat.
- 2Once boiling, cover the pot and remove it from heat. Let the eggs sit for 12 minutes.
- 3After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes.
- 4Peel the cooled eggs and chop them into small pieces.
- 5In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, celery, red onion, dill, salt, pepper, and paprika. Mix well until combined.
- 6Taste and adjust seasoning if necessary.
- 7If desired, toast the bread slices.
- 8Serve the egg salad on the toasted bread or on its own as a salad.
Equipment
Chicken salad is a staple in American delis, often served as a sandwich filling or on a bed of greens. It reflects the convenience of deli culture, where quick, satisfying meals are essential. Variations abound, with ingredients reflecting regional tastes and personal preferences.
Ingredients
- ●cooked chicken
- ●mayonnaise
- ●celery
- ●onion
- ●grapes
- ●walnuts
- ●salt
- ●pepper
Instructions
- 1Shred the cooked chicken into a large mixing bowl.
- 2Chop the celery and onion, then add to the bowl.
- 3Halve the grapes and add them to the mixture.
- 4Chop the walnuts and mix them in.
- 5In a separate bowl, combine mayonnaise with salt and pepper.
- 6Pour the mayonnaise mixture over the chicken and vegetables, then stir until well combined.
Ingredient Alternatives
mayonnaise
Healthier: Greek yogurt
Cheaper: store-brand mayonnaise
Greek yogurt is lower in calories and adds protein.
walnuts
Healthier: almonds
Cheaper: sunflower seeds
Almonds provide healthy fats and sunflower seeds are often cheaper.
Techniques
Equipment
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Ingredients
- ●1 small head green cabbage, finely shredded
- ●2 large carrots, grated
- ●1 cup mayonnaise
- ●2 tablespoons apple cider vinegar
- ●1 tablespoon sugar
- ●1 teaspoon celery seed
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
Instructions
- 1In a large bowl, combine the shredded cabbage and grated carrots.
- 2In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and black pepper until smooth.
- 3Pour the dressing over the cabbage and carrots, and toss until everything is well coated.
- 4Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
- 5Before serving, give the coleslaw a good stir and adjust seasoning if necessary.
Equipment
Rice pudding is a traditional dessert in many cultures, often enjoyed as a comforting dish. In the United States, it is commonly made with simple ingredients and can be served warm or chilled. Variations exist worldwide, reflecting local tastes and ingredients, making it a versatile and beloved dessert.
Ingredients
- ●rice
- ●milk
- ●sugar
- ●vanilla extract
- ●cinnamon
- ●salt
Instructions
- 1Rinse the rice under cold water until the water runs clear.
- 2In a pot, combine rice, milk, and salt; bring to a boil over medium heat.
- 3Reduce heat to low and simmer, stirring frequently, until the rice is tender.
- 4Add sugar, vanilla extract, and cinnamon; stir well to combine.
- 5Cook for an additional 5-10 minutes until the mixture thickens.
- 6Remove from heat and let cool slightly before serving.
Ingredient Alternatives
milk
Healthier: almond milk
Cheaper: evaporated milk
Almond milk is lower in calories, while evaporated milk is often more affordable.
sugar
Healthier: honey
Cheaper: brown sugar
Honey is a natural sweetener, while brown sugar can be less expensive.
Techniques
Equipment
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