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Potato salad with horseradish
Vegetarian potato salad with leek, pickles, horseradish and chives.
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Ingredients
Directions
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Peel the potatoes, cut into quarters and cook for about 20 minutes until done. Drain, cool down until lukewarm and cut into cubes. In the meantime, cut the leek into rings.
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Boil the leek for 3 minutes. Drain and rinse cold under running water. Slice the chives.
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Mix the potato, leek and pickle in a bowl. Mix the horseradish, mayonnaise and vinegar and season with salt and pepper. Add to the potato salad and scoop. Sprinkle with the chives.
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Nutrition
270Calories
Sodium24% DV570mg
Fat18% DV12g
Protein10% DV5g
Carbs12% DV35g
Fiber0% DV0g
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