Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Potato Salad With Lemon, Garlic and Pastrami Recipe
    Lost? Site Map

    Potato Salad With Lemon, Garlic and Pastrami

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    50 mins

    35 mins

    Karen's Krazy Kitchen's Note:

    Every time I take out my recipe to make this, my mouth waters in anticipation. By tossing the diced warm potatoes with the lemon, garlic and olive oil mixture, the flavors really get into the potatoes and moistens them. This allows you to use less mayonnaise and eliminates the need for bacon fat. The pastrami more than makes up for the traditional bacon flavor. Cooking time does not include chilling time. This is best made the day before serving so the flavors can meld.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    Ingredients:

    Serves: 6-8

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 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. 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. 3
      Whisk together lemon juice, zest, olive oil, pressed garlic, salt and pepper together in a LARGE bowl.
    4. 4
      Dice the warm potatoes, add to the lemon mixture and toss gently to coat.
    5. 5
      Blend the vinegar, mustard, mayonnaise and herbs in a separate bowl.
    6. 6
      Add the celery, onion, pastrami and eggs to the potato mixture.
    7. 7
      Toss the vinegar blend over the potato salad and fold in gently until combined.
    8. 8
      Chill overnight.
    9. 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. 10
      Enjoy!

    Ratings & Reviews:

    • on August 19, 2010

      45

      Very good! I had some pastrami and wanted something different. This fit the bill! I cut the amounts of lemon, oil, vinegar, and garlic in half, and the flavoring was perfect!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Potato Salad With Lemon, Garlic and Pastrami

    Serving Size: 1 (245 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 440.0
     
    Calories from Fat 206
    46%
    Total Fat 22.9 g
    35%
    Saturated Fat 4.0 g
    20%
    Cholesterol 126.3 mg
    42%
    Sodium 458.2 mg
    19%
    Total Carbohydrate 48.9 g
    16%
    Dietary Fiber 4.2 g
    16%
    Sugars 5.2 g
    21%
    Protein 11.6 g
    23%

    The following items or measurements are not included:

    lemons, zest of

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites