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Crispy Potato Salad with Boiled Peanuts


1 pound fingerling potatoes, boiled until soft

¼ cup mayo

2 teaspoons dijon mustard

1 teaspoon vinegar

1 teaspoon smoked paprika

1 teaspoon cornichon, chopped

1 teaspoon scallion, sliced (white part only)

½ pound boiled peanuts, shelled

1 teaspoon fresh parsley, chopped

Salt and pepper to taste

¼ pound fingerling potatoes, sliced thin and fried crispy

1 teaspoon chives, sliced

6 Thai basil leaves, torn


In a bowl, combine boiled potatoes, mayo, dijon, vinegar, paprika, cornichon, scallion, boiled peanuts, parsley, salt and black pepper. Allow to chill for at least 1 hour. To serve, garnish with crispy potato slices, sliced chives, and torn basil leaves.

From Celebrating Fatherhood with Scott Crawford.

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