Potato Salad
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Ingredients 5 ingredients
- Potatoes
- French dressing
- Water
- Cut
- three slices of onion
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut balls from raw potatoes, using a French vegetable cutter.
- There should be three cups.
- Cook potato balls with three slices of onion in boiling salted water until tender.
- Drain, chill and marinate with French Dressing, then cover with Boiled Dressing.
- Arrange in a mound on serving platter, surrounded with a border of nasturtium blossoms and leaves.
- Sprinkle top with finely chopped chives.
Plating
Cookware for this recipe
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Large pot
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Chef's knife
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Cutting board
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Colander