Mustard Potato Salad

 
  • Cooking and Prep: 50 m
  • Serves: 6
  • No Allergens

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 (9)

Main ingredients

Dressing

Start Cooking

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



 
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