Summer salad

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Starch

By Food24 November 03 2009
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Ingredients (10)

675.00 g potatoes
salt and freshly ground black pepper
100.00 g cream cheese — full cream
10.00 ml creamed horseradish
150.00 g yoghurt — natural
30.00 ml milk
30.00 ml fresh tarragon — chopped
225.00 g chicken — smoked, chopped
1.00 green pepper — thinly sliced
bread — French, to serve
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Method:

1. Cook the potatoes in boiling salted water for 15 minutes until they are tender.
2. Meanwhile, beat together the cream cheese, creamed horseradish, yoghurt, milk and tarragon in a bowl until smooth.
3. Drain the cooked potatoes and cover with cold water. Repeat until the potatoes are completely cold. Stir into the dressing with the chicken and green pepper.
4. Pack in a rigid container and keep in a cooler box. Serve with bread and tomato and chive salad (see recipe).



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