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boil two peeled and cubed potatoes, to dilte by volume, then add a small splash of white vinegar to balance the sweet with sour, which makes it tangy, and add a generous sprinkle of black pepper to give some bit to balance all the favors. Alternatively, you can rinse off half the salad in a colander and drain, then return to the rest of the salad, and you will have less of the dressing including the vinegar.

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