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Jacob Smith
Potato salad with garlic mayonnaise
English vegetarian salad with potato, cress and garlic mayonnaise.
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Ingredients
Directions
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Clean the potatoes and boil them in water with salt for 15-20 minutes or until they are soft when you prick them with a fork.
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Drain them in a colander and let them dry steam. Let them cool slightly and cut them in half.
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Split the egg. Mix together the egg yolk and the mustard with a whisk.
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Make a mayonnaise by adding the olive oil drop by drop.
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Mash the garlic with a pinch of salt in a mortar and add to the mayonnaise. Season with pepper, salt and some lemon juice.
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Make enough mayonnaise with the potatoes to thin them (half is enough, keep the rest) and shake everything.
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Sprinkle with the cut cress and serve.
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Nutrition
910Calories
Sodium1% DV20mg
Fat117% DV76g
Protein12% DV6g
Carbs16% DV48g
Fiber20% DV5g
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