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Christmas Salad: ALSACE POTATOES


1kg of fondant potatoes
25cl Fresh Cream
25 cl Honey vinegar
2 onions
200 g of smoked breast
1 t. spoon of mustard
2 t. spoons of oil
Salt & pepper



  1. Cook the potatoes long enough to be soft. Meanwhile, peel and blanch the onions.
  2. Cut into fine strips the smoked breast and brown them in the pan.
  3. Prepare the dressing: mix the fresh cream, honey vinegar, oil, mustard, slat & pepper.
  4. Cut the potatoes into large dices and mix them to the dressing. Then add the onions and the smoked breast.
  5. The mixture must be unctuous and the dressing should be sufficient to soak it all.

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