Baked Potato Salad with Pastrami and Pickled Beets
This delicious bowl of goodness is somewhere between a salad and a side dish, the flavors work really well together, it’s easy enough to throw toget
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Oven
- Stove
- Baking dish
- Mixing bowl
- Skillet
- Serving bowl
- Chef's knife
- Cutting board
- Mason jar
- Spoon
Ingredients
- 1 bag mini potatoes, halved
- 1 teaspoon salt
- 1/4 teaspoon Pereg Black Pepper
- 2 tablespoons chicken consommé
- 2 to 3 tablespoons oil
- 1 (6-ounce) pack pastrami, diced
- 1 tablespoon oil
- 1 box colorful cherry tomatoes, halved
- 1 box greens (I used a spring mix)
- 1 jar Gefen Marinated Sliced Beets
- 1/4 cup Gefen Mayo
- 2 tablespoons sugar
- 2 tablespoons vinegar
- 2 cubes Gefen Frozen Crushed Garlic
- dash of salt
- dash of Pereg Pepper
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