Potato Salad
A recipe from Maggie's social media series 'Cooking With Maggie'.
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Step 1: Wash and steam three large potatoes with the skin on.
Step 2: When cooled enough to handle, chop into bite-sized pieces.
Step 3: In a large bowl, add Dijon mustard, red wine vinegar, and extra virgin olive oil and mix to a slurry.
Step 4: Add the warm, chopped potatoes and toss through to coat the potato pieces.
Step 5: Add to the bowl, crème fraiche, a pinch of salt flakes, cornichons, and chopped chives and mix together.
Step 6: Serve onto a plate and garnish with chives.
Tip: Turn it into an easy meal by adding boiled eggs, capers and belly bacon.
Ingredients
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1 tbsp dijon mustard
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4 tbsp creme fraiche
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A Pinch salt flakes
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3 tbsp cornichons
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1 Bunch chives
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