Pastrami And New Potato Salad

• 1 3/4 lbs baby new potatoes
• 1 tablespoon white wine vinegar
• 1 teaspoon clear honey
• 1 teaspoon coarse grain mustard
• 1 teaspoon Dijon mustard
• 2 tablespoons extra virgin olive oil
• 4 tablespoons peanut oil
• 1 small garlic clove, crushed
• 1 shallot, finely chopped
• 1/2 ounce parsley, leaves only, chopped
• 2 dill pickles, halved and sliced
• 1 lettuce, separated into leaves
• 12 ounces pastrami, cut into strips
• salt and pepper

1. Steam the potatoes, or boil them in a pan of salted water for 10-12 minutes, or until tender.
2. Meanwhile, place the vinegar in a screw topped jar with the honey, mustards and seasoning.
3. Shake until the salt has dissolved, then add the oils, garlic, shallot and parsley. Shake again until well combined. Season to taste.
4. When the potatoes are cooked, halve or slice them, then toss in half the dressing. Stir in the dill pickles and season to taste.
5. Arrange the lettuce leaves in a bowl and scatter over the potatoes and pastrami. Drizzle with the remaining dressing and serve.

baby new potatoes, white wine vinegar, clear honey, coarse grain mustard, mustard, extra virgin olive oil, peanut oil, garlic, shallot, parsley, dill pickles, pastrami, salt

Taken from www.food.com/recipe/pastrami-and-new-potato-salad-410404 (may not work)