New Potato Salad Almandine

From: Presentations... a collection of culinary favorites. Lincoln, Nebraska.
Serving size:  6
Categories:  salads

Amount measure - Ingredient - Preparation Method
1/4 cup mayonnaise
2 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon sugar
1/4 cup olive oil

1/2 cup sliced green onion
1/2 cup julienne cut green bell pepper
1/2 cup julienne cut celery strips
1 tablespoon copped fresh parsley
1 1/2 pounds small read new potatoes

1 cup slivered almonds browned in 1 tablespoon olive oil
6 large or 12 small sedges of lime

Cook the potatoes just until tender, unpeeled, and slice while warm.

Combine mayonnaise, lime juice, salt, pepper, cumin and sugar. Gradually add 1/4 cup olive oil while whisking rapidly. Fold in onion, pepper, celery and parsley. Gently fold in warm potatoes. Cover and chill potato salad at least 4 hours or overnight.

In skillet over medium high heat, saute almonds in 1 tablespoon olive oil, stirring constantly until golden. Cool completely on paper towels. (Can use immediately or store airtight 1 to 2 days.)

Sprinkle some toasted almonds on each serving of salad. Garnish each with wedge or two of lime to squeeze over, if desired.