Canarian potato salad

Name: Canarian potato salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g small waxy potatoes; 1 collar Parsley; 1 Organic Lemon; 1 Garlic clove; 2 TABLESPOONS whole almonds (with skin); 50 g Cornichons (glass); 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

This salad is wonderfully light - no wonder, the recipe comes from the sunny islands, where the weather is almost always good. Holiday feeling - here we come!

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g small waxy potatoes
1 collar Parsley
1 Organic Lemon
1 Garlic clove
2 TABLESPOONS whole almonds (with skin)
50 g Cornichons (glass)
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash 500 g of small waxy potatoes thoroughly and boil them with their skins in water for about 20 minutes. Wash 1 bunch of parsley, shake dry, pluck off leaves and chop finely. Wash 1 organic lemon hot, dry it and finely grate the peel. Halve the fruit, squeeze out one half. Peel 1 garlic clove. Finely chop 2 tbsp.
2
whole almonds (with skin), garlic and 50 g cornichons (jar). Mix with parsley, lemon peel, lemon juice and 4 tbsp. olive oil. Drain potatoes, rinse and quarter them. Mix with the sauce, season to taste with salt and pepper.