Pastrami & New Potato Salad: A Chef’s Take on a Classic

I remember my first experience with a truly great potato salad. It wasn’t at a summer barbecue, but rather a small, unassuming deli tucked away in a bustling city. The aroma of smoked meats and tangy pickles hung heavy in the air, and amidst all the incredible offerings, the pastrami and potato salad stood out. The creamy, slightly acidic dressing perfectly complemented the salty, savory pastrami and the earthy sweetness of the new potatoes – it was an unexpected symphony of flavors that I’ve been chasing ever since. This recipe is my homage to that perfect bite, elevated with a few chef’s secrets for an unforgettable twist on a familiar favorite.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: 4
• Dietary Type: Gluten-Free

Ingredients

• 1 3⁄4 lbs baby new potatoes
• 1 tablespoon white wine vinegar
• 1 teaspoon clear honey
• 1 teaspoon coarse grain mustard
• 1 teaspoon Dijon mustard
• 2 tablespoons extra virgin olive oil
• 4 tablespoons peanut oil
• 1 small garlic clove, crushed
• 1 shallot, finely chopped
• 1⁄2 ounce parsley leaves only, chopped
• 2 dill pickles, halved and sliced
• 1 lettuce, separated into leaves
• 12 ounces pastrami, cut into strips
• Salt and pepper

Equipment Needed

• Steamer basket or large pot
• Screw-top jar
• Large bowl
• Serving platter or bowl

Instructions

1. Begin by preparing the new potatoes. You can either steam them in a steamer basket set over boiling water, or boil them directly in a pot of salted water. Cook for 10-12 minutes, or until the potatoes are tender when pierced with a fork. The exact cooking time will depend on the size of your potatoes, so check them frequently after the 10-minute mark. Avoid overcooking, as they will become mushy.

2. While the potatoes are cooking, prepare the dressing. In a screw-top jar, combine the white wine vinegar, clear honey, coarse grain mustard, Dijon mustard, salt, and pepper. Seal the jar tightly and shake vigorously until the salt has completely dissolved. This step is important to ensure a smooth, well-balanced dressing.

3. Next, add the extra virgin olive oil, peanut oil, crushed garlic clove, and finely chopped shallot to the jar. Seal the jar again and shake well until all the ingredients are thoroughly combined and emulsified. Finally, stir in the chopped parsley. Taste the dressing and adjust the seasoning as needed. You may want to add a pinch more salt, pepper, or a touch more honey depending on your preference.

4. Once the potatoes are cooked, drain them immediately and allow them to cool slightly. While they are still warm but not scalding, halve or slice them into bite-sized pieces. The warmth helps them absorb the dressing better.

5. Place the sliced potatoes in a large bowl and pour in half of the prepared dressing. Toss gently to coat the potatoes evenly. Then, stir in the sliced dill pickles. Season the potato mixture with additional salt and pepper to taste.

6. To assemble the salad, arrange the lettuce leaves artfully in a large serving bowl or on a platter. Scatter the dressed potatoes evenly over the lettuce.

7. Finally, arrange the pastrami strips over the potatoes. Drizzle the remaining dressing over the salad just before serving.

Expert Tips & Tricks

• Elevate the Aroma: Gently toast the shallots and garlic in a pan with a touch of oil before adding them to the dressing to deepen their flavor. Be careful not to burn the garlic!
• Make-Ahead Marvel: The potato salad base (potatoes, dressing, pickles) can be made a day ahead and stored in the refrigerator. Add the pastrami and lettuce just before serving to prevent them from becoming soggy.
• Flavor Boost: Add a tablespoon of pickle brine to the dressing for an extra layer of tanginess and a subtle pickle flavor that complements the pastrami.
• Herb Power: Experiment with different herbs! A sprinkle of fresh chives or tarragon can add a sophisticated touch.
• Pastrami Perfection: For best flavor, use high-quality pastrami from a reputable deli. If you can find it, hand-cut pastrami is even better!

Serving & Storage Suggestions

Serve this Pastrami and New Potato Salad chilled or at room temperature. It makes a fantastic side dish for grilled meats, sandwiches, or as a light lunch on its own. For a more substantial meal, consider adding hard-boiled eggs or crumbled blue cheese.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Note that the lettuce may wilt slightly, so it’s best to add fresh lettuce if possible when serving leftovers. This salad is not suitable for freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	513.1 kcal	N/A
Calories from Fat	232 g	45%
Total Fat	25.9 g	39%
Saturated Fat	5.6 g	27%
Cholesterol	57.1 mg	19%
Sodium	1264.5 mg	52%
Total Carbohydrate	46.4 g	15%
Dietary Fiber	8.4 g	33%
Sugars	6.3 g	N/A
Protein	26.5 g	53%

Variations & Substitutions

• Vegetarian Option: Replace the pastrami with smoked tofu or grilled halloumi cheese for a vegetarian twist.
• Spicy Kick: Add a pinch of red pepper flakes to the dressing for a touch of heat.
• Creamy Version: Substitute a tablespoon or two of mayonnaise for some of the olive oil in the dressing for a creamier texture.
• Regional Twist: Use fingerling potatoes instead of new potatoes, and add some chopped celery and red onion for a classic deli-style potato salad.
• Herby Delight: Incorporate fresh herbs like dill, chives, or parsley into the salad for a burst of fresh flavor.
• Mustard Mania: Try different types of mustard, such as honey mustard or whole grain mustard, to vary the flavor profile of the dressing.

FAQs (Frequently Asked Questions)

Q: Can I use regular potatoes instead of new potatoes?
A: While new potatoes are preferred for their creamy texture and slightly sweet flavor, you can use Yukon Gold or red potatoes as a substitute. Just be sure to peel them before cooking.

Q: Can I make this salad ahead of time?
A: Yes, you can prepare the potato salad base (potatoes, dressing, pickles) up to a day in advance. However, it’s best to add the lettuce and pastrami just before serving to prevent them from becoming soggy.

Q: What if I don’t have peanut oil?
A: You can substitute peanut oil with another neutral-flavored oil, such as canola oil or vegetable oil. The peanut oil adds a subtle nutty flavor, but it’s not essential to the recipe.

Q: How can I prevent the potatoes from becoming mushy?
A: Be careful not to overcook the potatoes. Cook them until they are tender but still firm. Drain them immediately after cooking and allow them to cool slightly before adding the dressing.

Q: Can I add other vegetables to this salad?
A: Absolutely! Feel free to add chopped celery, red onion, or even some blanched green beans for added texture and flavor.

Final Thoughts

This Pastrami and New Potato Salad is more than just a recipe; it’s a culinary adventure waiting to happen. The combination of tender potatoes, savory pastrami, and tangy dressing is a match made in gastronomic heaven. I encourage you to try this recipe, experiment with the variations, and make it your own. Don’t be afraid to get creative with the ingredients and flavors. Most importantly, share your creation with friends and family and enjoy the delightful experience. Let me know what you think – I’m eager to hear about your take on this classic with a twist. Perhaps pair it with a crisp, dry Riesling or a light-bodied pilsner to complete the experience!