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LEAH DRISCOLL
Potato salad with surimi
A tasty recipe. The main course contains the following ingredients: fish, eggs, small potatoes (a 450 g), thousand islands salad dressing (bottle 450 ml), onion (finely chopped), celery, carrots (scraped (300 g)), surimisticks (a 150 g) and oak leaf lettuce melange (100 g).
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Ingredients
Directions
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Boil the eggs for 7 minutes, peel them and cut each into 4 parts. Halve the potatoes and boil in 300 ml water for 10 minutes until done. Dilute the dressing with 50 ml of water. Drain the potatoes, scoop them with the onion and the dressing and let them cool quickly in a salad bowl with occasional scooping.
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Meanwhile cut the celery and the carrots into 4 cm pieces and cut into strips. Bring plenty of water to the boil and cook the vegetables for 5 minutes. Rinse them cold in a colander.
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Remove the foil around the surimi sticks. Halve them and cut the pieces in four rows. Mix the cooled potatoes with the vegetables and the surimi sticks and season with salt and pepper. Divide the lettuce over a bowl, scoop the potato salad and place the egg wedges.
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Nutrition
400Calories
Sodium29% DV705mg
Fat14% DV9g
Protein46% DV23g
Carbs19% DV56g
Fiber12% DV3g
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