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🍽️ Warm Potato Salad with Pastrami and Egg

377 kcal · 30 min · 4 servings

Warm Potato Salad with Pastrami and Egg Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Take the pastrami out of the fridge to let it reach room temperature.
  2. 2. Wash the potatoes thoroughly.
  3. 3. Cut the potatoes into quarters or halves, depending on their size.
  4. 4. Place the potatoes in a pot and cover them with salted water.
  5. 5. Bring the water to a boil.
  6. 6. Reduce the heat to medium, cover the pot, and let the potatoes simmer for about 20 minutes.
  7. 7. Drain the cooking water.
  8. 8. Let the potatoes steam briefly in the colander to cool down slightly.
  9. 9. Fill a second pot with water and bring it to a boil.
  10. 10. Add the eggs to the boiling water and cook them for about 7 minutes.
  11. 11. Drain the eggs.
  12. 12. Rinse the eggs immediately with cold water to stop the cooking process.
  13. 13. Peel the cooled eggs.
  14. 14. Halve the shallot and peel it.
  15. 15. Dice the shallot finely.
  16. 16. Dice the gherkins finely as well.
  17. 17. Wash the parsley.
  18. 18. Shake the parsley dry.
  19. 19. Remove the thick stems from the parsley.
  20. 20. Chop the parsley finely.
  21. 21. Wash the chives.
  22. 22. Shake the chives dry.
  23. 23. Slice the chives into fine rings.
  24. 24. Take a large bowl.
  25. 25. Add the diced shallots to the bowl.
  26. 26. Add the gherkin cubes to the bowl.
  27. 27. Add the chopped parsley to the bowl.
  28. 28. Add the sweet mustard to the bowl.
  29. 29. Add the vinegar to the bowl.
  30. 30. Add 2 tablespoons of the gherkin brine to the bowl.
  31. 31. Add oil to the bowl.
  32. 32. Mix all the dressing ingredients well together.
  33. 33. Season the dressing with salt and pepper to taste.
  34. 34. Add the warm potatoes to the bowl with the dressing.
  35. 35. Toss the potatoes gently with the dressing.
  36. 36. If necessary, add a little more oil.
  37. 37. Season the potato salad again with salt and pepper if needed.
  38. 38. Halve the boiled eggs.
  39. 39. Lightly salt the egg halves.
  40. 40. Arrange the potato salad on a serving platter.
  41. 41. Distribute the egg halves among the potatoes.
  42. 42. Distribute the pastrami among the potatoes.
  43. 43. Serve the finished pastrami potato salad.

Nutrition per serving