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Why We're Afraid To Cook + Salad Olivier
http://smittenkitchen.com/blog/2008/07/why-were-afraid-to-cook-sal...
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Photo © Deb Perelman
Ingredients
categorized
original
2 pounds Russet potatoes, boiled, peeled and finely diced (1/4- to 1/2-inch for this and all chopped ingredients)
2 eggs, hard-boiled, finely diced (optional)
1 small red or white onion, finely diced
3/4 cup mayonnaise (low-fat, or a mixture of mayo and sour cream work great here)
3 small dill pickles, finely diced
1 cup canned peas and carrots, drained or 1/2 cup cooked peas and 1 carrot, chopped and cooked
Salt and pepper
Ingredients
categorized
original
This recipe is
vegetarian
This recipe is
gluten-free
Produce
Peas and carrots, drained or 1/2 cup cooked peas and 1 carrot, canned
(
1
cup
)
Red or white onion, small
(
1
)
Russet potatoes
(
2
pounds
)
Condiments
Dill pickles, small
(
3
)
Mayonnaise, low-fat
(
3/4
cup
)
Cooking & Baking
Salt and pepper
(
1
)
Refrigerated
Eggs
(
2
)
Preparation
Read recipe preparation on
smittenkitchen.com
Smitten Kitchen
smittenkitchen.com
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Social Stats
40.0
Rating
1-100
1
Tweets
23
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Shares
6
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Views
252
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Recipe Stats
Published July 18, 2008 (4 years ago).
4 people saved this recipe.
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