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Salad

HOT POTATO SALAD

3 pounds potatoes
1 large onion
1 garlic clove
3 tablespoons chopped parsley
1/4 pound pastrami, sliced thin
1/2 cup beef stock
1/4 cup vinegar
salt and pepper to taste

Microwave Oven Directions: Scrub potatoes, prick skin, and cook on high for 20 minutes, or until done. Allow potatoes to stand for 5 minutes, then peel and slice. Chop onion, garlic and parsley, and place in a glass bowl. Cover with plastic wrap. Cook on high setting 4 minutes, or until soft. Add to potatoes. Cut pastrami slices into small pieces and arrange between paper towels. Place in microwave oven and cook on high setting 1 1/2 minutes, or until hot. Add to potato mixture. In a glass bowl, combine beef stock, vinegar, salt and pepper. Cook on high setting until boiling, about 2 minutes. Pour over hot vegetables. Toss well before serving.

Conventional Directions: Boil potatoes in their jackets. Peel and slice while still hot. Cut pastrami into small pieces and fry until brown. Add finely chopped onion, garlic and parsley. Continue to cook until vegetables are soft. Add the stock, vinegar, salt and pepper, and bring mixture to a boil. Pour over hot potatoes and serve.