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Cauliflower salad with radish
Chicken and potato salad with herb dressing
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Serves 8

2 pounds red potatoes
1 cup chicken stock
1/2 cup diced onions
1/2 cup white vinegar
1 teaspoon Dijon mustard
3 tablespoons olive oil
3 tablespoons chopped chives

Preheat oven to 350 degree.
Cook potatoes in the jackets until done. Drain and set potatoes on a sheet pan and dry in oven for 5 minutes. Peel while warm and slice thin.
Bring stock, onions, vinegar, mustard, salt and pepper to a boil. Reduce by half, then add oil and pour over potatoes.
Toss gently and marinate for 1 hour. Just before serving, sprinkle with chives.

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