Warm potato salad

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4 servings
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Starch

By Food24 November 03 2009
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Ingredients (7)

3.00 leeks — finely chopped
600.00 g baby potatoes
10.00 ml salt
15.00 ml capers
50.00 ml sun-dried tomatoes
30.00 ml vinegar — balsamic
30.00 ml fresh dill — chopped
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Method:

Fry the leeks in the olive oil until translucent. Drain on paper towels.
Cook the potatoes in boiling salted water until just soft.
Drain and combine with the leeks, capers, sun-dried tomatoes and vinegar.
Cover and stand for 10 minutes. Add the dill just before serving.



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