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LATISHA JEAN
Potato salad with salmon
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Ingredients
Directions
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Boil the potato cubes in a pan with a large bottom of boiling water with salt in five minutes al dente and pour them.
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Pour the salmon over a bowl and keep the moisture. Remove any sheets. Put the salmon in a salad bowl and detach it with a fork.
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Stir in the mayonnaise with two tablespoons of salmon water and a little salt and pepper to taste. Scoop the potato cubes with the pickles and spring onions into the salmon mixture.
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Cut the gherkins into thin slices and the spring onions into wafer-thin rings. Divide the lamb's lettuce over plates and put the potato salad salad on it.
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Halve the cherry and divide with the pickles and spring onions over the salad.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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