Potato and pastrami salad with dill and mustard
Great for lunch this salad can be made the night before and assembled in the morning. The combination of pastrami, potato and dill and a little mustard is wonderful and very sustaining.
Method (serves 4)
- Boil the potatoes in a pan. They will need between 10 - 15 minutes to cook depending on their size.
- Place the eggs in the same cooking water and boil for 8 minutes. When the potatoes are cooked remove from the heat and rinse both the potatoes and eggs in cold water and then drain.
- Cut the potatoes into quarters when they are cool enough to handle.
- Peel the eggs, roughly chop and set on one side.
- Mix the mustard with the yogurt and mayonnaise and season to taste. Place the potatoes in a bowl and mix with the yogurt, mustard and mayonnaise. Slice the pickled gherkin, if using. Add the chopped chives, pastrami, pickled gherkins (if using) and dill. Sprinkle with chopped egg. Pack up one quarter of this salad in an insulated lunchbox to keep cool until lunchtime.
- 800g New potatoes, rinsed
- 2 Large free range eggs
- 1 tbsp Wholegrain mustard
- 1 tbsp Plain, low fat yogurt
- 1 tbsp Mayonnaise
- Salt and pepper to taste
- 1 tbsp Chives, finely chopped
- 150g Thinly sliced pastrami or ham
- 8 Small pickled gherkins (optional)
- 2 tbsp Dill leaves, finely chopped
- Energy: 268 kcal
- Protein: 13.3g
- Carbohydrates: 34.1g
- of which sugars: 4.4g
- Fat: 9.6g
- Fibre: 3.4g
- Salt: 701mg
Approx. nutritional figures per serving size of 290g
Recipes devised by Dr. Joan Ransley, in conjunction with the IBS Network, for the Love Your Gut campaign. See www.cookingforthesensitivegut.com.