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Ingredients
  • 6 to 8 Yukon gold potatoes boiled in well-salted water
  • @ ¼ to ½ cup extra-virgin olive oil
  • Chopped scallions
  • Chopped Moroccan oil-cured olives
  • 2 to 4 jammy hard-boiled eggs (they have to have fudgy/soft yolks, to create a dressing when combined with the rest of the ingredients)
  • Coarse French mustard (moutarde de Meaux)
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