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Ingredients
  • 1 kg Vivaldi potatoes, washed and quartered
  • 3 large free-range British eggs
  • 4 spring onions, washed and finely chopped
  • 1 stick celery, washed and finely sliced
  • 6 tbsp crème fraîche
  • 6 tbsp reduced-fat mayonnaise
  • Zest of 1 lemon
  • 12.5 g chives, snipped
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