Potato Salad with Lemon Garlic and Pastrami
Brighten up your table with this vibrant Potato Salad with Lemon Garlic and Pastrami—a delightful twist on the classic side dish that's perfect for any occasion. Tender baby potatoes are infused with the subtle sweetness of boiled garlic and coated in a zesty dressing of fresh lemon juice, olive oil, Dijon mustard, and a hint of honey. The addition of thinly sliced pastrami elevates this salad with smoky, savory notes, while fresh parsley and chives bring a burst of herbal freshness. Whether served warm or chilled, this easy-to-make dish is a show-stopping combination of bold flavors and pleasing textures. Ideal for picnics, barbecues, or as a hearty lunch, this recipe is sure to impress your guests and leave them craving more.
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Recipe Information
Ingredients
- 1.5 pounds Baby potatoes
- 2 whole Garlic cloves
- 3 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 4 tablespoons Olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon Honey
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 2 tablespoons Chives
- 8 ounces Pastrami slices
Instructions
Wash the baby potatoes thoroughly and cut them in half or quarters, depending on their size, to ensure even cooking.
Bring a large pot of salted water to a boil. Add the potatoes and the whole garlic cloves to the pot. Boil for about 15-20 minutes or until the potatoes are fork-tender.
While the potatoes are boiling, prepare the dressing. In a small bowl, whisk together the lemon juice, lemon zest, olive oil, Dijon mustard, honey, salt, and black pepper. Adjust seasoning to taste.
Drain the cooked potatoes and garlic. Discard the garlic skins and mash the softened garlic into the dressing mixture for added flavor.
Let the potatoes cool slightly and transfer them to a large mixing bowl. Pour the dressing over the warm potatoes and gently toss to coat evenly.
Chop the fresh parsley and chives, and slice the pastrami into thin strips. Add the herbs and pastrami to the potato salad, gently folding them in.
Allow the salad to sit for at least 10-15 minutes before serving to let the flavors meld together. Serve at room temperature or chilled, as desired.
Nutrition Facts
Calories |
1422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 5196 mg | 226% | |
| Total Carbohydrate | 141.4 g | 51% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 14.9 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3699 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
