New York deli style macaroni salad. No eggs, no cheese, no carrots. Just like you would find at your corner deli.
Growing up on Long Island (or anywhere in NYC for that matter) you will find a deli about every 7 feet. They are on literally every corner. The best part is when you walk in and you see that enormous glass counter where all the freshly made delicious salads are just waiting for you.
Back then there was no need to add preservatives to the salads because they were usually gone the same day, and I’m pretty sure that rings true today. They made what they could sell and when they ran out, they ran out.
It was always a good idea to get there early in the morning on the weekends just for that reason.
Today they have pre packaged macaroni and potato salads in these plastic square tubs in almost every supermarket. And I don’t know about you, but they always taste …. a little off. Maybe it’s the preservatives, maybe its the vinegar. I don’t really know.
There are very few delis here in the Midwest, and none of them make salads like back home. I’ve always missed the hustle and bustle of the early morning workers getting their egg sandwiches and coffee (wit 2 sugas) and seeing the freshly made salads coming out in those big huge vats.
I’ve tried for YEARS to learn how they do it and today I am beaming with pride to tell you I think I’ve come as close as possible.
One little tip … after you drain the macaroni put it in ice water and put it in the fridge while you are making the dressing. The cooler the pasta is the less it will soak up the dressing. We want this macaroni to have a little extra dressing if you know what I mean.
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New York Deli Style Macaroni Salad
Description
New York deli style macaroni salad. No eggs, no cheese, no carrots. Just like you would find at your corner deli.
Ingredients
- 1 lb Elbow Macaroni
- 2 Stalks Organic Celery, diced fine
- 1 Organic Red Pepper, diced fine
- 1 1/2 Cups Mayonnaise
- 1/2 Cup Organic Sour Cream
- 1/2 Cup Organic Whole Milk
- 1 Tablespoon Apple Cider Vinegar
- 1 tsp Yellow Mustard
- 2 tsp Sugar
- 1/4 tsp Sea Salt
Instructions
- Cook the macaroni according to directions
- Meanwhile combine the rest of the ingredients in a large bowl
- Drain the macaroni and rinse under cold water until the macaroni itself is cooled
- Toss together and refrigerate until ready to serve
WHAT TO SERVE WITH THIS:
THE JUICIEST BURGERS EVER
CLASSIC POTATO SALAD
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Good recipe.. but
LI is technically not part of NYC.
I’m from Brooklyn.
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And, where is Brooklyn (and Queens, for that matter? On what island? You don’t fall off the end of the earth at the Nassau line.
Brooklyn and Queens are part of Long Island. You’re from a NYC borough that is in long island. . .
Lol, only long islanders say two boroughs of NYC are part of Long Island. Yes, same landmass, no not all Long Island. LI starts with Nassau County. Even the parkways and expressways distinguish – “New York” and “Eastern LI”. 🙂 NICE Recipe!
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To make this humane…
INGREDIENTS
1 lb Elbow Macaroni
2 Stalks Organic Celery, diced fine
1 Organic Red Pepper, diced fine
1 1/2 Cups VEGAN Mayonnaise
1/2 Cup Organic VEGAN Sour Cream
1/2 Cup Organic APPLE JUICE[dilutes the acidic taste of the vinegar]/PLANT BEVERAGE (oat/hemp/soy/etc.) or WATER
1 Tablespoon Apple Cider Vinegar or LEMON JUICE (if you don’t like vinegar)
1 tsp Yellow Mustard
2 tsp Sugar or vegan sweetener (some sugars, are not vegan)
1/4 tsp Sea Salt
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Delicious!
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Awesome. Reminds me of home. 🙂 thanks!
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Hi Debi, your Macaroni salad is a big hit at my house. Made it a few times already, it goes virtually overnight. BTW, I used the “1X” amount scale. How many pounds do you think that comes to. And If I’m going to a cookout with 25 people should I change the scale?
Thanks
yes… a LOT! LOL
Thanks, but the family is really asking how many “ONE POUND CONTAINERS” on your 1X scale, will be available to hand out to them. How many pounds of finished mac salad does your finished recipe yield if you know it?
Thanks and sorry for the confusion.
Aaron
Followup… Actually I just made the 2X version and it yielded 12 lb, total.
Hello all!
I am a North Carolina transplant from Brooklyn NY… been here 37 years now. As far as I am concerned.. New Yorkers are New Yorkers whether reared on Long Island or another borough. In any event… this is a salad I have always loved and am anxious to try it. Years ago I saw a recipe on the Internet that stated in order to make the macaroni salad “deli style” one was to boil equal parts of white vinegar and sugar , let it cool down and soak the cooked pasta overnight , drain the next day . Has anyone ever come across this recipe or heard of this method? In no way am I deterred from making your recipe above .. I just thought I would throw this comment out there. All of NY folks… have a great weekend and keep safe.
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