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POTATO
SALAD
7
large pontiac potatoes
1 large brown onion, chopped finely
6 green onions, chopped finely
2 tablespoons finely chopped fresh tarragon
leaves
5 hard-boiled eggs, chopped coarsely
3/4 cup mayonnaise
3/4 cup sour cream
1 tablespoon seeded mustard
1 clove garlic, crushed
2 tablespoons finely chopped fresh chives
Peel
potatoes; chop into 2cm cubes. Boil, steam
or microwave potato until just tender, drain;
cool.
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Place
potato in large bowl with onions, tarragon, egg
and combined remaining ingredients; toss gently
to combine.
Serves
8.
TIP:
Keep potatoes submerged in cold water after peeling,
to avoid discolouration.
[Salads:
Simple, Fast and Fresh, The
Autralian Women's Weekly Cookbooks]
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