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Hot potato salad

Ingredients 6
Servings 6


  • 6
    large potatoes
  • 7
    instant vegetable stock powder
  • 125
    olive oil
  • 60
    lemon juice
  • salt and milled pepper
  • herbs of your choice


Boil potatoes in their jackets until tender but still firm enough to cut. Cool and, when cool enough to handle, peel them. Slice the potatoes thickly and place one layer in a shallow dish. Blend vegetable stock powder (or use 1/2 cube, crumbled) with 250 ml (1 cup) hot water, olive oil and lemon juice, add salt and milled pepper to taste to make a dressing. Pour a little dressing over the first layer of potatoes, sprinkle with fresh marjoram leaves, chopped chives or spring onion tops. Continue layering potatoes and herbs, ending with chopped chives or spring onions. Add more dressing, if necessary. The potatoes will absorb it very quickly and the salad should be quite moist.

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