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SALLY GALLIANO
Potato salad and radish and cress
Vegetarian salad with potatoes, vegetables and dressing
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Ingredients
Directions
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Cut the unpeeled potatoes into slices of 1/2 cm and cook them for about 12 minutes until done.
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Beat a dressing of the olive oil, white wine vinegar, mustard and pepper and salt to taste.
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Cut the radish into slices and the spring onion into rings. Scoop with the radish and the spring onion through the still warm potato. Garnish with 1 bowl of garden cress.
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Nutrition
370Calories
Sodium15% DV370mg
Fat23% DV15g
Protein12% DV6g
Carbs17% DV50g
Fiber48% DV12g
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