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Chef Jenn
Potato salad with shrimps
Salad with potato slices, vegetables, shrimps and bread.
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Ingredients
Directions
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Cook the potato slices in the microwave for about 6 minutes (700 Watt). Allow to cool.
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Leak out the peas. Chop the onion. Wash and halve the cherry tomatoes.
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Stir in a bowl a dressing of the mustard and yogurt.
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Add the potato slices, onion, peas, to and shrimp and mix well. Put the salad in the refrigerator for about 10 minutes.
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Cut the baguette into slices and serve the salad with the baguette.
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Nutrition
540Calories
Sodium0% DV1.510mg
Fat14% DV9g
Protein56% DV28g
Carbs29% DV86g
Fiber64% DV16g
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