Potato Salad

by Daniel Rogov

150 grams fatty pastrami or mullard breast, in thin slices
1 1/2 kilos potatoes
1 cup dry white wine
1 cup celery, diced finely
1/4 cup carrot, chopped coarsely
1 tsp. each salt, black pepper and sharp mustard
1 cup spring onion, chopped coarsely
3/4 cup olive oil
1/4 cup parsley, chopped
juice of 1 large lemon
chives, chopped, for garnish

Fry the pastrami until it is crisp and then crumble by hand.

Wash the potatoes well and put them into a large amount of salted boiling water. Cook until the potatoes are just done when tested with a fork. Do not overcook. When done drain and run quickly under cold water. Peel and slice the potatoes.

Place the potato slices in a large serving bowl and pour over the white wine. Add the celery, carrot, pastrami, salt, pepper and mustard. Toss gently with a wooden spoon, cover and let cool overnight in the refrigerator. Several hours before serving add the remaining ingredients, toss well and correct the seasoning with salt and pepper if necessary. Garnish with the chopped chives.

(Serves 6 - 8)

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.