Reuben-Inspired Potato Salad
Reuben-Inspired Potato Salad
Ingredients
For the Potato Salad Base
- 2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
- 2 stalks celery, finely diced
- 1/4 cup red onion, finely diced
For the Reuben Components
- 1/2 pound pastrami, thinly sliced, then chopped into 1/2-inch pieces
- 4 ounces Swiss cheese, shredded or finely diced
- 1/2 cup sauerkraut, well-drained and squeezed dry
- 1 slice rye bread, toasted and cut into 1/2-inch cubes (for croutons)
For the Russian-Inspired Dressing
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 teaspoon prepared horseradish
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon sweet pickle relish
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
Instructions
- 1
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.
⏱️ 20 min
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 5 min
- 5
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.
⏱️ 3 min
- 6
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.
⏱️ 60 min
- 7
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.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Reuben-Inspired Potato Salad
Ingredients
For the Potato Salad Base
- 2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
- 2 stalks celery, finely diced
- 1/4 cup red onion, finely diced
For the Reuben Components
- 1/2 pound pastrami, thinly sliced, then chopped into 1/2-inch pieces
- 4 ounces Swiss cheese, shredded or finely diced
- 1/2 cup sauerkraut, well-drained and squeezed dry
- 1 slice rye bread, toasted and cut into 1/2-inch cubes (for croutons)
For the Russian-Inspired Dressing
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 teaspoon prepared horseradish
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon sweet pickle relish
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
Instructions
- 1
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.
⏱️ 20 min - 2
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.
⏱️ 5 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 5 min - 5
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.
⏱️ 3 min - 6
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.
⏱️ 60 min - 7
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.
⏱️ 2 min