I'm looking for a receipe for New York style potato salad and coleslaw.?

Answer 1

NEW YORK - STYLE POTATO SALAD

2 lb. sm. potatoes
1/4 c. minced onions
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. mayonnaise
2 tbsp. cider vinegar
1/2 tsp. summer savory

1. Cook potatoes in boiling water about 20 minutes until tender but firm.

2. Peel potatoes and cut into cubes.

3. Add onions.

4. Combine mayonnaise, vinegar, salt, pepper and savory.

5. Pour dressing over potatoes and onions; toss until well blended. Serves 4-6.

COLESLAW NEW YORK DELICATESSEN

1 med. head cabbage (about 2 lbs.)
1/2 c. sugar
1/2 c. distilled white vinegar
1/3 c. cold water
1 tsp. salt
1/2 lg. sweet Spanish onion, grated
1 sm. carrot, peeled and chopped or shredded
1 1/2 c. Hellmann's or Best Food's mayonnaise

Clean, core, and finely shred cabbage. In large bowl, combine cabbage, sugar, vinegar, water, and salt. Stir in onion and carrot. Add mayonnaise; mix well. Cover and chill overnight. When serving, use slotted spoon. Serves 10 to 12

Answer 2

New York Style Potato Salad Recipe

This is a refreshing and different take on potato salad.

8 medium new potatoes
1/4 cup lemon juice
1/4 cup vegetable oil
salt and pepper
2 celery ribs, chopped fine
4 hard-boiled eggs, coarsely chopped
1 small red onion, finely chopped
chopped fresh parsley
1-1 1/4 cup mayonnaise
2 tablespoons cider vinegar


Boil the potatoes just until tender when pierced with a fork.
Drain, peel and dice.
Toss with the lemon juice, oil and salt and pepper to taste.
Let cool.
Add the celery, eggs, chopped red onion, and parsley toss gently.
Combine 1 cup mayonnaise with vinegar, blend well then toss over the potato salad, gently folding until completely coated.
Add more mayonnaise, if necessary.

Cant find a coleslaw recipe, sorry.

Answer 3

New York Style Potato Salad

Serves 8
3 lbs. MountainKing® Russet Potatoes
3 large hard-boiled eggs, coarsely chopped
1/2 cup bread & butter pickles, chopped
1/2-cup onion, chopped
1/2 cup celery or green pepper, chopped
Dressing:
1/2 buttermilk
1/2 sour cream
1/2-cup mayonnaise
2 tablespoons Dijon mustard
Chopped fresh parsley
Salt and pepper to taste
Optional: 2 tablespoons sugar or to taste

Cover potatoes with salted water in large pot. Cover pot and boil gently until potatoes are tender but still hold their shape, about 30 minutes. Drain and cool slightly. Peel and cut potatoes into 1-inch pieces. Transfer potato pieces to large bowl. Add the chopped vegetables.
In a separate bowl, mix together the dressing ingredients. Pour over the potatoes and vegetables and toss gently to mix. Season with salt and pepper. Garnish with chopped parsley. Refrigerate.