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.

No additional tips available.

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

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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.

Potato Salad With Lemon, Garlic And Pastrami

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