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Ingredients
US|METRIC
4 SERVINGS
- 5,333 cups waxy potatoes
- 375 cups vegetable stock
- 6 Tbsp. white wine vinegar
- 4 tomatoes (cut into wedges)
- 1 red onion (sliced)
- 667 cups black olives (pitted)
- 2 Tbsp. caper
- 4 Tbsp. olive oil
- 4 eggs (hard boiled and cut into quarters)
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