Potato Salad With Lemon, Garlic And Pastrami Recipe

Name: Potato Salad With Lemon, Garlic And Pastrami
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 medium yukon gold potatoes, cut in half and peeled if you like; 4 tablespoons lemon juice; 1 lemon, zest of; 4 tablespoons extra virgin olive oil; 3 tablespoons garlic, pressed; kosher salt; pepper; 3 tablespoons red wine vinegar; 1 tablespoon Dijon mustard; 3/4 cup mayonnaise; 2 tablespoons fresh oregano, chopped; 1 tablespoon fresh parsley, chopped; 3 celery ribs, very finely chopped; 1 medium onion, very finely chopped; 1/4 lb pastrami, shaved at the deli counter; 3 hard-boiled eggs, chopped

Servings: persons

8 medium yukon gold potatoes, cut in half and peeled if you like
4 tablespoons lemon juice
1 lemon, zest of
4 tablespoons extra virgin olive oil
3 tablespoons garlic, pressed
kosher salt
pepper
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
3/4 cup mayonnaise
2 tablespoons fresh oregano, chopped
1 tablespoon fresh parsley, chopped
3 celery ribs, very finely chopped
1 medium onion, very finely chopped
1/4 lb pastrami, shaved at the deli counter
3 hard-boiled eggs, chopped

1
Place the potatoes in a large pot of cold water. Bring the water to a boil, add 1 tbs of kosher salt then lower the heat and simmer for 20 minutes or until the potatoes are barely tender when pierced with a knife.
2
Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 minutes, until tender but firm.
3
Whisk together lemon juice, zest, olive oil, pressed garlic, salt and pepper together in a LARGE bowl.
4
Dice the warm potatoes, add to the lemon mixture and toss gently to coat.
5
Blend the vinegar, mustard, mayonnaise and herbs in a separate bowl.
6
Add the celery, onion, pastrami and eggs to the potato mixture.
7
Toss the vinegar blend over the potato salad and fold in gently until combined.
8
Chill overnight.
9
Bring to room temperature, toss and taste before serving. You might want to add a little more salt and pepper, depending on your taste.
10
Enjoy!

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 medium yukon gold potatoes, cut in half and peeled if you like, 4 tablespoons lemon juice, 1 lemon, zest of, 4 tablespoons extra virgin olive oil, and more.

Yes, Potato Salad With Lemon, Garlic And Pastrami falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Potato Salad With Lemon, Garlic And Pastrami

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions