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Bakerdunn
Potato salad
Potato salad with capers, mayonnaise, mustard and arugula.
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Ingredients
Directions
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Boil the potatoes with skin in plenty of water with salt in 15-20 minutes until tender. Drain and allow to steam and cool.
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Halve possibly the somewhat larger potatoes. Make a dressing of the mayonnaise, coarse mustard and crème fraîche.
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Season with salt and pepper. Spoon the dressing through the potatoes. Add the capers and rocket and serve immediately.
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Nutrition
135Calories
Sodium0% DV0g
Fat3% DV2g
Protein4% DV2g
Carbs4% DV13g
Fiber0% DV0g
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