Winter kriel salad with almonds and rosemary

Name: winter kriel salad with almonds and rosemary
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg new potatoes in the shell; 5 g fresh rosemary; 1 el mustard; 1 el natural vinegar white; 2,5 el extra virgin olive oil; 30 g cornichons small pickles; 50 g smoked almonds

Salad of new potatoes, rosemary, mustard, vinegar, small pickles and smoked almonds.

Ingredients

Directions

Boil the potatoes with peel in 15 minutes in water with salt and drain.
Meanwhile, remove the needles from the sprigs of rosemary and cut as finely as possible.
Mix in a bowl with the mustard and vinegar.
Beat the oil through with a fork or a whisk. Season the dressing with pepper and salt.
Halve the warm new potatoes and cut large ones into quarters. Put them in a bowl and scoop the dressing through.
Cut the pickles into small pieces and chop the almonds coarsely.
Mix by the potato salad and serve immediately.