I love my Vidalia Chop Wizard for things like potato salad, salsas, pico de gallo and really anytime I need to dice something. I used this for the onions and celery in this recipe to get a nice even chop and so much faster than doing it with a conventional knife. Faster onion chopping = less eye burning too! Yay!
The idea for the Pastrami Potato Salad just kinda hit me at the grocery store and boy was I glad it did! My husband and I really enjoyed it, and we think it might even be better tomorrow after it rests overnight! We had it alongside our pastrami and roasted garlic monterrey jack cheese which we broiled to make them ‘hot’ and melty and glorious on pretzel rolls. Aren’t pretzel rolls amazing!!! (I was tempted to say amaze-balls there, but just couldn’t do it. I digress.)
Once this celebration challenge is over, this one is going into the rotation for sure! Next time I might try to add capers, just cuz I’m crazy like that!
Okay, okay, enough of my rambling…
Here’s the recipe:
Pastrami Potato Salad
8 potatoes, cut into bite-sized pieces (I used russets)
4 tablespoons lemon juice
1 lemon, zest of
4 tablespoons extra virgin olive oil
3- 5 cloves of garlic, pressed
salt and pepper to taste
4 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
3/4 cup mayonnaise
1 tablespoons dried oregano
3-4 ribs of celery, diced
1 yellow onion, diced
1/4 lb peppery turkey pastrami, diced
2 diced hard boiled eggs
Bring potatoes to a boil. Reduce heat and add 1 teaspoon of salt. Boil until fairly tender, about 20 minutes. Drain in a colander and return the colander to the cooking pot with the potatoes in it. Cover with a towel to steam for 15 minutes.
In a separate small bowl combine vinegar, mustard, and mayo.
Combine lemon juice, zest, olive oil, garlic, salt and pepper in a large serving bowl. Add potatoes and toss to coat.
Add mayo mixture to the potatoes along with the diced ingredients – celery, onion, pastrami, and eggs.
Stir to combine.
Chill overnight if you can, but if you are like us you won’t be able to wait. Hopefully for your sake there will be leftovers 😉