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This dish is a favorite around here! What I love about it is that I can serve it warm or cold, as a side dish or a salad.
4 ounces (110 grams) beef fry or pastrami
1 pound (1/2 kilogram) mini potatoes, scrubbed
3 tablespoons mustard
1 tablespoon wholegrain mustard
1/4 cup Gefen Olive Oil
1 tablespoon Manischewitz Honey
2 teaspoons vinegar (I like to use ume plum vinegar but any should work)
1/2 teaspoon salt
1/4 teaspoon black pepper
Place beef fry or pastrami in a cold frying pan and cook over medium-low heat until it’s crispy, about eight–12 minutes.
Place the potatoes in a pot and cover with cold water. Bring the water to a boil and cook on medium-high heat until fork tender, approximately 15–20 minutes. Pour the water out of the pot and let potatoes cool for a few minutes, then cut the potatoes in half.
Meanwhile, prepare the dressing: Mix all the dressing ingredients in a bowl until smooth and well combined.
Add the beef fry to the potatoes and pour the dressing over it, then mix everything gently with a fork.
Food and Prop Styling by Renee Muller Photography by Moishe Wulliger
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