Reuben Potato Salad Recipe

Creamy potato salad meets Reuben sandwich in this easy salad everyone will love.

The ingredient of Reuben Potato Salad Recipe

• 1kg baby red potatoes halved
• 3 cups coarsely shredded savoy cabbage
• 75g day old sourdough bread crusts removed
• 2 tsp extra virgin olive oil
• 200g sliced pastrami torn
• 100g swiss cheese shaved
• 80g 1 2 cup baby cornichons halved lengthways
• 1 tbsp chopped fresh chives
• 85g 1 3 cup whole egg mayonnaise
• 2 tbsp tomato sauce
• 1 tbsp fresh lemon juice
• 2 tsp horseradish cream
• 1 green shallot trimmed finely chopped

The Instruction of reuben potato salad recipe

• place the potato in a large saucepan cover with cold water bring to the boil reduce heat to medium cook for 15 to 20 minutes or until potatoes are tender add the cabbage in the last 30 seconds then drain immediately rinse under cold water drain set aside for 15 minutes to cool
• meanwhile process the bread in a small food processor until fine crumbs form heat the oil in a small frying pan over medium high heat add the breadcrumbs cook stirring occasionally for 2 to 3 minutes or until golden transfer to a plate lined with paper towel
• for the russian dressing combine all the ingredients in a small bowl season
• place the potato mixture and 3 4 dressing in a large bowl toss to combine arrange on a platter with the pastrami cheese and cornichons sprinkle with the toasted crumbs and chives drizzle with remaining dressing

Nutritions of Reuben Potato Salad Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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