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Catherine Parnell-Proulx
Potato fennel salad with eggs and tarragon mayonnaise
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Ingredients
Directions
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Cut the potatoes into small square cubes and put them with water and salt. Cook them al dente and pour them off. Let them spread spread out on a flat dish.
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In the meantime, cut the fennel in four and cut the pieces into thin strips. Stir in the mayonnaise with the vinegar and tarragon.
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Spoon the potato, fennel, eggs, mayonnaise and chives carefully and season to taste with salt and pepper. Leave the salad covered for another half an hour to taste.
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Nutrition
285Calories
Sodium0% DV0g
Fat31% DV20g
Protein18% DV9g
Carbs5% DV16g
Fiber0% DV0g
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