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Mary Nace
Kartoffelsalat with asparagus and egg
Salad with pommes scoop, egg, white asparagus, gammon, chives, mayonnaise with yoghurt and cabbage lettuce.
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Ingredients
Directions
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Cut the potatoes into cubes of 1 x 1 cm. Boil them in water with salt in 10 min. Until done. Drain and let cool.
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Meanwhile, boil the eggs hard in 8 minutes. Scare and peel them.
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Cut the asparagus, gammon and chives into pieces.
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Mix the asparagus with the potatoes, ham and chives. Mix the mayonnaise carefully with the salad. Season with salt and pepper.
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Tear the salad leaves into pieces and mix through the salad. Cut the eggs into pieces and garnish the salad.
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Nutrition
410Calories
Sodium38% DV915mg
Fat17% DV11g
Protein42% DV21g
Carbs18% DV54g
Fiber24% DV6g
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