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Gayle
Mediterranean Russian salad
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Ingredients
Directions
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Boil the eggs almost hard in 6-8 minutes.
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Let them scare, peel them and cut each egg into four parts.
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Cut the sweet peeled potatoes into cubes of 1 cm and boil them in a pan with plenty of boiling water with salt in 4-6 minutes al dente.
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Drain them in a colander.
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Transfer the still warm potato cubes to a bowl and scoop the diced celery and paprika, drained tuna, capers, mayonnaise and salt and freshly ground black pepper.
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Place the salad leaves around on a flat dish and spoon the salad in the middle.
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Smooth the salad and garnish with wedges of egg, the halved cherryto and sliced olive.
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Put the salad in the refrigerator until use.
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Let the salad come to room temperature.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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