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Sardine And Watercress Salad With Shredded Potato Cake

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main-dish gluten free low carb nut free easter dinner
Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

1 tablespoon white-wine vinegar, or to taste

1 tablespoon Dijon-style mustard, or to taste

1/4 cup olive oil

1 tablespoon water

a 1/2-pound russet (baking) potato

1 tablespoon unsalted butter

1 small bunch of watercress, rinsed, spun dry, and coarse stems discarded (about 3 cups)

1/2 red onion, sliced thin, separated into rings, and soaked in ice water to cover for 30 minutes

a 3 3/4-ounce can brisling sardines packed in oil, drained well

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