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Tangy potato salad https://www.metro.ca/userfiles/image/recipes/salade-pommes-terre-campagnarde-5374.jpg PT15M PT25M PT40M
Preheat oven to 400°F (200°C).Boil potatoes in covered pot over medium heat until tender.Remove pot from heat.Meanwhile, spread prosciutto on a baking sheet and bake about 10 minutes to crisp.Cool and crumble.Slice green onions on the diagonal.In a large salad bowl, combine onions with crumbled prosciutto.Drain potatoes, cut into quarters and add to salad bowl.Put honey, vinegar, oil and mustard in a screw-top jar and shake until blended.Pour dressing over warm potatoes, toss and serve.
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4-5 boiling potato washed 4 slices of prosciutto 4 green onion 1 Tbsp. (15 mL) honey 2 Tbsp. (30 mL) white wine vinegar 1/4 cup (60 mL) vegetable oil 1 Tbsp. (15 mL) dijon or wholegrain mustard
Tangy potato salad

Tangy potato salad

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  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4-5
    boiling potato washed
  • 4
    slices of prosciutto
  • 4
    green onion
  • 1 Tbsp.
    (15 mL)
    honey
  • 2 Tbsp.
    (30 mL)
    white wine vinegar
  • 1/4 cup
    (60 mL)
    vegetable oil
  • 1 Tbsp.
    (15 mL)
    dijon or wholegrain mustard
Imprimer ma sélection

Preparation

Preheat oven to 400°F (200°C).

Boil potatoes in covered pot over medium heat until tender.

Remove pot from heat.

Meanwhile, spread prosciutto on a baking sheet and bake about 10 minutes to crisp.

Cool and crumble.

Slice green onions on the diagonal.

In a large salad bowl, combine onions with crumbled prosciutto.

Drain potatoes, cut into quarters and add to salad bowl.

Put honey, vinegar, oil and mustard in a screw-top jar and shake until blended.

Pour dressing over warm potatoes, toss and serve.

Source : Metro

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Lactose-free recipes

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