Potato Salad With Lemon, Garlic and Pastrami

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 6-8
YIELD: 9 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • Whisk together lemon juice, zest, olive oil, pressed garlic, salt and pepper together in a LARGE bowl.
  • Dice the warm potatoes, add to the lemon mixture and toss gently to coat.
  • Blend the vinegar, mustard, mayonnaise and herbs in a separate bowl.
  • Add the celery, onion, pastrami and eggs to the potato mixture.
  • Toss the vinegar blend over the potato salad and fold in gently until combined.
  • Chill overnight.
  • Bring to room temperature, toss and taste before serving. You might want to add a little more salt and pepper, depending on your taste.
  • Enjoy!
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