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Tartar Potatoes

Joanna Bender

For Dinner ( Beef, Easy, Potatoes )


Published on

15 minutes to prepare and 30 minutes to cook

Serves 4


This is one of those recipes that arise when you want to clean up in the refrigerator. The name "Tatar" refers to the tartar sauce of mayonnaise on the basis of which it is inspired.


1 kg New Potatoes
250g Pastrami,
100g Pickled Onion
3 medium gherkin
2 teaspoon of crushed pistachio
half of bunch of tarragon
5g of cumin
salt and pepper - according to taste


1. First Boil the potatoes were almost done.
2. Cut pastrami, pickled gherkin and onion into small cubes.
2. Heat oil in a frying pan and subsequently added for pastrami, pistachios, onions and gherkin.
3. Cook for several minutes until the ingredients will become warm and then add the herbs and spices and potatoes at the end.
5. Fry all ingredients for several minutes until the potatoes will become so soft you will be able to share them freely in half with a fork.


I recommend as a side to roast or steak.


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