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Place the cubed potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon of salt to the water. Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes. Do not overcook.

While the potatoes are cooking, prepare the dressing. In a medium bowl, whisk together the mayonnaise, ketchup, prepared horseradish, Worcestershire sauce, sweet pickle relish, Dijon mustard, paprika, salt, and black pepper until well combined. Taste and adjust seasonings as needed.

Drain the cooked potatoes thoroughly and let them cool slightly in the colander for about 5 minutes to allow excess steam to escape. Transfer the warm potatoes to a large mixing bowl.

Add the diced celery, diced red onion, chopped pastrami, shredded Swiss cheese, and well-drained sauerkraut to the bowl with the potatoes. Pour the prepared dressing over the ingredients.

Gently fold all the ingredients together until the potatoes are evenly coated with the dressing and all components are well distributed. Be careful not to mash the potatoes too much.

Cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld. For best results, chill for 2-3 hours or overnight.

Just before serving, stir the potato salad gently. Garnish with fresh chopped dill and parsley, and top with rye bread croutons for added crunch, if desired.


Place the cubed potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon of salt to the water. Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes. Do not overcook.

While the potatoes are cooking, prepare the dressing. In a medium bowl, whisk together the mayonnaise, ketchup, prepared horseradish, Worcestershire sauce, sweet pickle relish, Dijon mustard, paprika, salt, and black pepper until well combined. Taste and adjust seasonings as needed.

Drain the cooked potatoes thoroughly and let them cool slightly in the colander for about 5 minutes to allow excess steam to escape. Transfer the warm potatoes to a large mixing bowl.

Add the diced celery, diced red onion, chopped pastrami, shredded Swiss cheese, and well-drained sauerkraut to the bowl with the potatoes. Pour the prepared dressing over the ingredients.

Gently fold all the ingredients together until the potatoes are evenly coated with the dressing and all components are well distributed. Be careful not to mash the potatoes too much.

Cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld. For best results, chill for 2-3 hours or overnight.

Just before serving, stir the potato salad gently. Garnish with fresh chopped dill and parsley, and top with rye bread croutons for added crunch, if desired.
