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Lukewarm potato salad with smoked salmon
Quick main course of baby potatoes, garden peas, Greek yogurt, pickles, salmon and arugula.
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Ingredients
Directions
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Boil the potatoes in a bottom of water with salt with the lid on the pan in 10 min. Until done. Drain and allow to cool. Put the peas in a bowl and pour boiling water over it. Let them stand for 1-2 minutes. Let them drain.
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Squeeze the lemon. In a bowl, whisk the yogurt with the mayonnaise and the oil into a dressing. Season with lemon juice, pepper and salt.
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Cut the potatoes into slices and scoop with the pickles and peas through the dressing. Spread the potato salad over the plates, put the smoked salmon on top and garnish with the arugula. Sprinkle with pepper.
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Nutrition
525Calories
Sodium17% DV410mg
Fat42% DV27g
Protein68% DV34g
Carbs13% DV39g
Fiber28% DV7g
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