Potato Salad With Lemon, Garlic And Pastrami

Total Time: 1 hr 25 mins Preparation Time: 50 mins Cook Time: 35 mins

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

Recipe

• 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!