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Sara Slade
Winter kriel salad with almonds and rosemary
Salad of new potatoes, rosemary, mustard, vinegar, small pickles and smoked almonds.
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Ingredients
Directions
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Boil the potatoes with peel in 15 minutes in water with salt and drain.
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Meanwhile, remove the needles from the sprigs of rosemary and cut as finely as possible.
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Mix in a bowl with the mustard and vinegar.
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Beat the oil through with a fork or a whisk. Season the dressing with pepper and salt.
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Halve the warm new potatoes and cut large ones into quarters. Put them in a bowl and scoop the dressing through.
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Cut the pickles into small pieces and chop the almonds coarsely.
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Mix by the potato salad and serve immediately.
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Nutrition
395Calories
Sodium7% DV160mg
Fat25% DV16g
Protein16% DV8g
Carbs17% DV50g
Fiber36% DV9g
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