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Autumn Potato Salad


Autumn Potato Salad Recipe

Ingredients:
  • 1 1/2 pounds small, waxy potatoes, well scrubbed and halved or quartered
  • 1/2 pound baby carrots, well scrubbed and halved or quartered
  • 1/2 pound parsnips, well scrubbed, and halved
  • 6 medium shallots, peeled
  • 1/4 cup extra virgin olive oil
  • 2 big pinches of sea salt
  • 2 bunches of scallions (green onions), greens topped off, and halved lengthwise
  • vinaigrette:
  • 2 tablespoons red wine vinegar
  • 1 small shallot, minced
  • 2 teaspoons whole grain mustard
  • 1/4 teaspoon fine grain sea salt
  • 1/3 cup of olive oil
  • 1 tablespoon heavy cream or creme fraiche (optional)
  • 2 cups cooked wild rice (opt)
Directions:
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