New York potato salad versus southern potato salad: what separates two classic styles

The New York version is a more flexible concept and typically uses fewer ingredients than the Southern version. It's often garnished simply with parsley or shredded carrot, and sometimes it's made solely with potatoes in a creamy vinaigrette. Its defining characteristic lies in the flavor of the potatoes: many deli counters soak them in a seasoned vinegar brine before dressing them with mayonnaise. Some recipes recommend leaving them in this brine overnight, or even for two days, to fully absorb the intense flavors.

The Southern version is a more elaborate dish. It typically includes hard-boiled eggs and a bolder, more acidic dressing, with yellow mustard and sweet pickled gherkins. But neither label describes a fixed recipe: the New York version varies even among the finest deli counters, and Southern cooks have their own deeply rooted versions of this classic side dish.

The difference is also noticeable in the texture. In New York, potatoes are usually sliced ​​thinly so the brine penetrates and the dressing coats each piece. In the South, on the other hand, the salad tends to be more substantial and smooth: a common technique is to boil the potatoes until tender and mix them with the dressing while they're still hot, so they absorb the flavors and break down a bit more. The result is similar to mashed potatoes. It's not a universal rule in the South, but it explains the smoother, more homogeneous texture.

The potato variety also influences the result. Some New York delicatessens use Yukon Gold potatoes, which are waxier and retain their shape even after cooking. For the Southern version, however, the best are russet potatoes, which are flourier and tend to fall apart with the dressing. And in the South, mayonnaise is essential: Duke's, associated with Southern cuisine in general, adds a more acidic flavor and hints of egg.