A Classic New York Deli Staple: Ason's Famous Potato Salad

Published on Jan 15, 2025

There are certain iconic dishes that are synonymous with New York delis. Pastrami sandwiches, matzo ball soup, and of course - potato salad. While many delis serve up a tasty potato salad, one stands head and shoulders above the rest according to longtime New Yorkers - the potato salad from Ason's Deli on the Upper West Side of Manhattan. Famously creamy yet tangy, Ason's potato salad has been winning over customers for nearly 50 years. Let's take a look at the recipe and history behind this New York classic.

Ason's Deli first opened its doors in 1973 at 2644 Broadway. Founders Arthur and Roslyn "Cookie" Ason brought a true deli sensibility along with high quality ingredients to their corner establishment. From day one, Arthur's homemade recipes were a hit with locals, but none more so than his potato salad. Made with generous portions of mayonnaise, chopped eggs, celery and sweet onion, the salad had the perfect creamy yet brightly flavored blend. Word quickly spread across the neighborhood and soon Ason's was bustling, with potato salad flying out the door.

While Arthur has since passed away, the family-run deli continues on under the guidance of Arthur and Cookie's son Alan. Baked goods, sandwiches and soups still draw in loyal customers on a daily basis. And of course, the ever-popular potato salad is still made fresh every morning using Arthur's classic yet secret recipe. Let's take a look at what actually goes into crafting this tried-and-true deli staple.

Ason's Potato Salad Ingredients

4 pounds russet potatoes, peeled and diced into 1/2-inch cubes
1 cup mayonnaise
1/2 cup sour cream
1/4 cup white vinegar
1 teaspoon sugar
1 teaspoon celery seeds
1/2 teaspoon dill weed
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup diced celery
1 cup diced onion
2 hard boiled eggs, peeled and diced
Paprika for garnish

The Process

First, the potatoes are peeled and cubed. Placing them in a large pot, they are covered with cold water and brought to a boil over high heat. Once boiling, the heat is turned down and potatoes are allowed to simmer for about 15-20 minutes, until just tender when pierced with a fork but not falling apart. Drain well and transfer potatoes to a large mixing bowl. Allow to cool completely.

In a medium bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, celery seeds, dill, garlic powder and black pepper until smooth and blended. Pour the sauce over the cooled potatoes and gently fold together using a rubber spatula until well coated. Then fold in the diced celery, onion and eggs.

Taste and adjust seasoning as needed, adding more salt, pepper, sugar or vinegar to taste. Transfer the potato salad to a serving dish, smoothing the top. Sprinkle a light dusting of paprika over the top for color. Cover and refrigerate for at least 2 hours before serving to allow flavors to blend. Best if made a day in advance for optimal flavor.

The creamy yet lightly tangy homemade dressing is what truly sets Ason's potato salad apart. Full of fresh veggie chunks tucked into a rich but balanced sauce, each bite is a truly satisfying blend of flavors and textures. The key is using high quality ingredients like real mayo and sour cream, along with a balance of acid from white vinegar and brightness from diced celery and onion. Seasonings like garlic powder, dill and celery seeds enhance the natural potato flavor without overpowering.

While most delis use recipes that are easier and faster with fewer fresh ingredients, Ason’s still takes the time to make theirs from scratch each morning. No shortcuts are taken - only top quality all-natural products. And the results truly show, with a creamy yet tangy finished salad unlike anything from a jar. No wonder locals and visitors alike continue craving a scoop every time they visit the deli.

Over the years the recipe has remained unchanged, though Alan does admit to occasionally tinkering just slightly with amounts to keep things interesting. But the secret is really in using super fresh in-season potatoes along with high quality dairy and veggies. Attention to proper cooking, cooling and folding techniques also yields the perfect potato salad texture - not too loose yet still creamy and rich.

Does Ason's ever think of franchising or sharing the secrets of their beloved recipe? Not likely. As Alan says, "This recipe is staying right here. People come to us for the real thing, made fresh every day. We couldn't replicate it elsewhere." And fans certainly appreciate the care and art that still goes into every batch.

So the next time you find yourself at the counter of Ason's Deli, be sure to grab not just your pastrami on rye, but a generous scoop of their famous creamy yet tangy potato salad as well. A true New York delicatessen classic that's sure to delight your tastebuds. Bon appétit!

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