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Potato salad and radish and cress
 
 
4 ServingsPTM25 min

Potato salad and radish and cress


Vegetarian salad with potatoes, vegetables and dressing

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Directions

  1. Cut the unpeeled potatoes into slices of 1/2 cm and cook them for about 12 minutes until done.
  2. Beat a dressing of the olive oil, white wine vinegar, mustard and pepper and salt to taste.
  3. 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.


Nutrition

370Calories
Sodium15% DV370mg
Fat23% DV15g
Protein12% DV6g
Carbs17% DV50g
Fiber48% DV12g

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