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Long Island Deli Potato Salad Recipe


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     Long Island Deli Potato Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8

2 pounds potatoes, boiled in their skin and cooled
1 cup white vinegar
1 1/3 cup water
3/4 cup sugar
1 onion, chopped
salt and pepper, to taste
1/2 cup mayonnaise
3/4 cup sour cream
1 1/2 teaspoon salt
3/4 teaspoon celery seed
3 hard-cooked eggs, chopped

Combine brine ingredients and boil for 5 minutes. Peel potatoes and slice thin. Pour hot brine over them. Let them marinate for 24 hours. Drain in colander but do not drain dry. Add mayonnaise, enough to make it as creamy as you like. It is better to make it the day before, or even 2 days before.
For Dressing- Mix well and refrigerate while making the rest of the salad.
For Salad- Mix potatoes, onions in bowl. Drain pimientos well and then put on a paper towel so that the salad doesn't turn pink. Add eggs.
Mix dressing gently with all the above stuff and keep refrigerated until ready to serve.

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