To Prepare
Boil potatoes unpeeled, in salted water until cooked through, yet firm. Allow to cool slightly. Cut potatoes into large chunks while still warm.
Add scallions (and eggs, if desired.)
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.
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.
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Shalom! This recipe should be in the meat section, right?