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14
servingsEasy
Published 1992
The most evenly cooked potatoes, firm throughout without being over-cooked, are small potatoes that are steamed. They make excellent potato salad but my favorite way of eating them is cold, sliced and dipped into dill mayonnaise.
I especially enjoy presentations where the food becomes an intrinsic part of the decor such as the way these potato slices, suggesting the scales of a fish, garnish the salmon.
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