Lovely tasty potato salad with a variety of flavours. It used up the last of the potatoes I brought back from the States, lovely red, white and blue mini potatoes. I used salami instead of pastrami. the origainl recipe suggest that you could also swap in peas, ham, toasted pumpkin seeds, diced red onion and chives. It would also be nice over a green salad.
Whopping Potato Salad (from A Salad for All Seasons - Harry Eastman)
500g new potatoes
2 large eggs
30g wholegrain mustard
1/2 tsp malt vinegar
salt and pepper
4 spring onions, finely chopped
150g thinly sliced pastrami, ham or salami
70g gherkins, finely chopped
small bunch dill, chopped
Boil the potatoes until just tender. Add the eggs to the pan around 8 mins before the end of the potatoes cooking time.
Drain the potatoes and eggs, then run the eggs under cold water to cool. Peel the eggs and set them aside.
Mix the mustard with the mayonnaise and vinegar. Taste and season.
Cut the cooked potatoes into halves or quarters depending on how big they are, then toos in the mayonnaise mixture.
Roughly chop the eggs and add to the mixture, along with the spring onions, pastrami, pickled gherkins and dill. Refrigerate until needed and serve at room temperature.