Autumn Potato Salad Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 1/2 lb waxy potatoes, well scrubbed and halved

1/2 lb Baby Carrots, well scrubbed and halved

1/2 lb parsnips, well scrubbed, and halved

6 medium shallots, peeled

1/4 cup Extra Virgin Olive Oil

2 big pinch Sea Salt

2 bunches scallions greens topped off, and halved lengthwise

2 tbsp Red Wine Vinegar

1 small shallot, minced

2 tsp whole grain mustard

1/4 tsp fine grain sea salt

1/3 cup Olive Oil

1 tbsp heavy cream or creme fraiche

2 cup cooked wild rice

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