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French Potato Salad with Arugula
French Potato Salad: French Potato Salad With Arugula

Washed and peeled potatoes are washed out with cold water and then dried using tissue. Rub potatoes into strips on the largest “Korea” grater. We put the resulting straw on a napkin to dry. Sift potato starch, add salt, and rolled in a mixture of the resulting potato straws. In a frying pan warm up a lot of oil and fry the potato chips until golden brown. After frying, the potatoes are spread on a cloth again to dry off excess oil. You can allow the oil to drain through a strainer. Necessary ingredients for French potato salad: 700 g of chicken fillet, 200g of canned mushrooms, 250 g of canned corn, 100g of French potato pie, 6 cucumbers, 5 tbsp of vegetable oil, 4 tbsp of cream sauce, salt, pepper.

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