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Hollandse aardappelsalade (Dutch potato salad)

Perfect for a picnic and other summer dishes!


500 gr of potatoes
1 leek
1 egg
½ dl of sunflower oil
¼ cup of vinegar
1 sprig of fresh parsley
Salt and pepper


Peel the potatoes and boil in a pan together with the eggs, until the potatoes are soft. Meanwhile, cut the leek into fine rings and chop the parsley. Drain the potatoes, allow to cool slightly and then dice. Once the eggs have cooled, peel and add them to a large bowl and mash with a fork. Stir in the leek, sunflower oil, vinegar, mustard and parsley. Finally, add a pinch of salt and pepper and gently toss the potatoes through this mixture. Place the potato salad in the fridge one to two hours prior to serving, so that it’s nice and fresh. Delicious with salads and quiche.

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