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Recipe by Chaya Suri Leitner

Mustard Potato Salad

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Mustard Potato Salad
Parve Parve
Medium Medium
6 Servings
Allergens

No Allergens specified

50 Minutes
Diets
- Gluten Free

This dish is a favorite around here! What I love about it is that I can serve it warm or cold, as a side dish or a salad.

Ingredients

Main ingredients

  • 4 ounces (110 grams) beef fry or pastrami

  • 1 pound (1/2 kilogram) mini potatoes, scrubbed

Dressing

  • 2 teaspoons vinegar (I like to use ume plum vinegar but any should work)

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Directions

Prepare the Potato Salad

1.

Place beef fry or pastrami in a cold frying pan and cook over medium-low heat until it’s crispy, about eight–12 minutes.

2.

Place the potatoes in a pot and cover with cold water. Bring the water to a boil and cook on medium-high heat until fork tender, approximately 15–20 minutes. Pour the water out of the pot and let potatoes cool for a few minutes, then cut the potatoes in half.

3.

Meanwhile, prepare the dressing: Mix all the dressing ingredients in a bowl until smooth and well combined.

4.

Add the beef fry to the potatoes and pour the dressing over it, then mix everything gently with a fork.

Credits

Food and Prop Styling by Renee Muller Photography by Moishe Wulliger

Recipe tags

beef fry chaya suri leitner deli mustard pastrami potato salad potatoes spiceandzest
Mustard Potato Salad

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