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Potato salad with sorrel

- 1 kg potatoes
- 1 teaspoon cumin seeds
- 200g fresh sorrel
- 1 shallot
- 8 tablespoons of vegetable stock
- 3 tablespoons vinegar
- 4 tablespoons of rapeseed oil
- 1 egg yoke
- Sea salt, pepper

Cook the potatoes in their skins. Peel and dice. Add the cumin seeds.

Finely chop the onions and add them to the potatoes.

Mix the stock, vinegar, oil and egg yoke, season to taste, and pour over the potatoes.

Finely chop and mix in the sorrel.


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