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Potato salad without the guilt - this creamy side is sure to be a hit, and is superhealthy too
Cook the potatoes in a large pan of boiling,
salted water for 8-10 mins or until tender.
Drain and allow to cool for 10 mins.
Mix the crème fraîche, grainy mustard
and chives with some seasoning, then
toss through the radishes and potatoes
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