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Recipe by Dining In

Deli Potato Salad

Deli Potato Salad add or remove this to/from your favorites
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Egg

Ingredients

Salad

  • 2 to 3 pounds red-skinned potatoes

  • 2 scallions, chopped

  • 2 hard-boiled eggs, peeled and chopped, optional

  • 3 large slices pastrami

Dressing

  • 1 tablespoon Dijon or regular mustard

  • 1 tablespoon sherry wine vinegar

  • 3 tablespoons canola oil

  • 1/2 teaspoon dried parsley

  • 1/4 teaspoon dried tarragon

  • salt, to taste

  • black pepper, to taste

Directions

To Prepare

1.

Boil potatoes unpeeled, in salted water until cooked through, yet firm. Allow to cool slightly. Cut potatoes into large chunks while still warm.

2.

Add scallions (and eggs, if desired.)

3.

Fry pastrami in small frying pan with one tablespoon oil until it curls up a bit. Cut into bite-sized pieces and add to salad.

4.

In a separate bowl, combine mustard and vinegar in small bowl. Whisk in oil and then herbs. Season with salt and pepper. Add to salad, toss gently, and serve warm.

Deli Potato Salad

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