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The dressing can easily be buzzed up in a blender, but doing it by hand produces a slightly different flavor and texture that makes this recipe extra special
Boil for 12-15 minutes or until potatoes are knife tender but not mushy
Use a neutral oil like vegetable or grapeseed oil, use rice vinegar, substitute the shallot with 1 teaspoons of finely grated ginger, omit the dijon and add 1 tablespoon of soy sauce
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