NY Deli-Style Potato Salad

Here's my Dad's famous NY Deli-Style Potato Salad.  A must at any picnic, this recipe makes 5 pounds, enough to feed a crowd.  Feel free to scale it down.  

Items used to make this recipe:

(affiliate links)

• Duke’s mayonnaise https://amzn.to/2yusmxL

• nakiri knife https://amzn.to/2WWVt68

• excellent quality cutting board https://amzn.to/3bSQoA8

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NY Deli-Style Potato Salad

makes 5 pounds

Printable Recipe

Ingredients

• 5 pounds red new potatoes, cut into 1 1/2-inch cubes

• 8 cups water

• 1 teaspoon kosher salt

• 2 cups real mayonnaise (we love Duke's)

• 1/4 cup white distilled vinegar

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1 cup finely minced onion

• optional garnish - chopped parsley, chives, or scallions

Directions

1. Place the potatoes in a 6-quart stockpot, add water and 1 teaspoon of kosher salt; bring to a boil and cook until fork tender.

2. Drain and cool potatoes completely.

3. In a large bowl, whisk together mayonnaise, vinegar, onion, salt, and pepper.

4. Pour over cooled potatoes; gently mix together and add optional garnish if desired.

5. Chill thoroughly before serving. Refrigerate leftovers.

Baba Ganoush

I'm really enjoying my CSA deliveries this year.  Last week we got several eggplants so I decided to make Baba Ganoush, a delicous roasted eggplant dip that's made with roasted garlic, freshly squeezed lemon juice, and ground cumin.   I like to serve it with salted pita chips.  It's really tasty, but the flavor is even better a day or two after you make it.   

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Items used to make this recipe:

(affiliate links)

• tahini https://amzn.to/3bjX9KM

• nonstick foil https://amzn.to/3cmXXzW

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Baba Ganoush (Roasted Eggplant Dip)

Printable Recipe

Ingredients

• 2 eggplants, cut in half lengthwise

• 4 large cloves garlic, peeled

• 1/4 cup prepared tahini

• 3-4 tablespoons freshly squeezed lemon juice

• 1/2 teaspoon ground cumin

• 1/2 teaspoon kosher salt

• 2 tablespoons chopped fresh parsley

Directions

1. Preheat oven to 375F.

2. Line a sheet pan with foil.

3. Make a small foil package to wrap the garlic cloves in.

4. Place foil-wrapped garlic and eggplants, cut side down, on sheet pan.

5. Bake in center of preheated oven for 30-40 minutes, or until the eggplants are soft and their flesh is easy to scoop out of their skins.

6. Remove from oven and cool.

7. Scoop softened eggplant into a blender or food processor; add garlic, tahini, lemon juice, cumin, salt, and parsley. Pulse to combine; continue pulsing until you reach the consistency you desire. Serve with pita chips or vegetables. Refrigerate leftovers in an airtight container. Makes approximately 3 cups.