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Ori­gi­nal AW recom­men­da­ti­ons from the USA:

Ori­gi­nal AW recom­men­da­ti­ons from the USA:

Italian potato salad

This refres­hing pota­to salad with a hint of lemon does not con­tain any fat, vin­egar or other no-foods such as eggs. It’s cheap and easy to prepa­re, fil­ling and also goes down well at parties. 
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A light and refres­hing pota­to salad that tas­tes par­ti­cu­lar­ly good chil­led on hot days. Also deli­cious for a pic­nic while swimming.

Ingre­di­ents:

  • 1kg pota­toes
  • 3 stalks of celery
  • 1 cup cher­ry tomatoes
  • 1/2 cup pit­ted olives
  • 1/2 red onion
  • 1 bunch of parsley
  • 1 bunch of basil
  • 2 lemons
  • sea-salt

Pre­pa­ra­ti­on:

Wash the pota­toes and gent­ly steam them over steam. Once coo­led, peel, cut into bite-sized cubes and place in a bowl.

This Ita­li­an pota­to salad gets the desi­red tas­te from the aro­ma­tic cele­ry. To do this, wash the cele­ry stalks and sli­ce them into very thin sli­ces. (You may want to ser­ve a por­ti­on for other fami­ly mem­bers in a second bowl wit­hout or with just a small amount of cele­ry sli­ces, as some child­ren find the tas­te takes some get­ting used to).

Hal­ve the cher­ry toma­toes and add them to the pota­toes. Now add the oli­ves and sli­ce half the red oni­on into very thin strips. Chop the pars­ley and basil into small pie­ces and add them.

Bon appe­tit!

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