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Potato salad with vinaigrette
Salad of baby potatoes with a dressing of oil, vinegar and mustard.
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Ingredients
Directions
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Preheat the oven to 200 ºC. Grease the oven dish. Clean the potatoes, put them in the baking dish and cover with aluminum foil.
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Place in the middle of the oven and steam for approx. 1 hour and 15 minutes.
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Make sure they are done by poking in with a fork. If this comes out clean, they are done.
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Put the oil, vinegar and mustard in a bowl and beat with a whisk until vinaigrette. Season with freshly ground pepper and salt.
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Slice the leaves of the parsley. Cut the spring onion into thin rings.
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Remove the potatoes from the oven and let cool for 10 minutes. Halve them and mix them with the parsley, spring onion, capers and vinaigrette.
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Season with freshly ground pepper and salt.
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Nutrition
360Calories
Sodium22% DV535mg
Fat25% DV16g
Protein12% DV6g
Carbs15% DV46g
Fiber20% DV5g
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