Pastrami And New Potato Salad Recipes

PASTRAMI AND NEW POTATO SALAD

Steps:

• Steam the potatoes, or boil them in a pan of salted water for 10-12 minutes, or until tender.
• Meanwhile, place the vinegar in a screw topped jar with the honey, mustards and seasoning.
• Shake until the salt has dissolved, then add the oils, garlic, shallot and parsley. Shake again until well combined. Season to taste.
• When the potatoes are cooked, halve or slice them, then toss in half the dressing. Stir in the dill pickles and season to taste.
• Arrange the lettuce leaves in a bowl and scatter over the potatoes and pastrami. Drizzle with the remaining dressing and serve.

POTATO SALAD WITH LEMON, GARLIC AND PASTRAMI

Steps:

• 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!

CREAMY NEW POTATO SALAD

Steps:

• Cut potatoes into 1/2 (leaving skins on) and place in a medium saucepan.
• Add water to cover.
• Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until tender.
• Drain and cool completely.
• Cut potatoes crosswise into quarters.
• Combine potato, chopped green onions, and celery in a large bowl; toss gently.
• Combine mayonnaise and next 9 ingredients; stir well.
• Add to potato mixture, tossing gently to coat.
• Cover and chill several hours. *Salad is best chilled for several hours so flavors can meld.

PASTRAMI & SWEET POTATO HASH

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with 1 tbsp oil, the paprika and seasoning. Spread over a shallow roasting tin and cook in the oven for 30 mins. Meanwhile, heat the remaining oil in a large non-stick frying pan and add the onion, garlic and thyme. Cover with a lid and cook over a low heat for 15-20 mins until softened and starting to caramelise. Stir occasionally; if it starts to catch, add a splash of water. Remove the lid, add the pastrami and fry for another 5 mins until the pastrami is hot and starting to crisp.
• Bring a large pan of water to a simmer on a medium heat. Take the sweet potatoes out of the oven, add to the onion pan and stir. Add the eggs, one at a time, to the water and simmer for 2-3 mins until the whites are cooked and the yolks are still soft. Stir the parsley through the hash, divide between 4 bowls and top with the poached eggs.