Idaho® Potato Pastrami Pierogi with Mustard Brown Vinaigrette | Idaho Potato Commission

Ingredients

• <strong>Pierogi Dough:</strong>
• 1.5 cups organic all-purpose flour
• Pinch of kosher salt
• 1/2 large beaten egg
• 1/2 cup sour cream
• 1/2 cup water
• <strong>Pierogi Filling:</strong>
• 1/4 pound Pastrami, finely chopped
• 2 large Idaho® Potatoes, peeled, cooked and passed through a ricer when cool
• 1 large organic egg
• 1/4 cup Cheddar cheese, grated
• 1 tablespoon fresh chives, chopped
• 1 teaspoon each salt and pepper mixed together
• 1 pinch nutmeg
• <strong>Brown Butter Mustard Vinaigrette:</strong>
• 1/4 pound (1 stick) of butter
• 3 tablespoons sherry vinegar
• 2 tablespoons good quality whole-grain mustard
• 1/4 cup red onion, finely minced
• 1 clove fresh garlic, minced
• 1 teaspoon chopped fresh thyme