Title: New Potato Salad Almadine
Categories: Salad Vegetable Dressing
Yield: 6 Servings

		===Dressing===
1/4	c	Mayonnaise
2	tb	Lime juice
1/2	ts	Salt
1/2	ts	White pepper
1/2	ts	Cumin
1/4	ts	Sugar
1/4	c	Olive oil
		===Salad===
1/2	c	Sliced green onion
1/2	c	Julienne cut green bell -
		Pepper
1/2	c	Julienne cut celery
1	tb	Chopped fresh parsley
1 1/2	lb	Small red new potatoes
		===To Serve===
1	c	Slivered almonds
1	tb	Olive oil
6	lg	Lime wedges

: Cook unpeeled potatoes just until tender; 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 shill potato salad at least 4 hours or overnight. : In skillet over medium high heat, saute almonds in olive oil, stirring constantly, until golden. Cool completely on paper towels. Can be store airtight 1 to 2 days. : Sprinkle some toasted almonds on each serving of salad. Garnish each with wedge of lime to squeeze over, if desired. : Serves 6.

Source: "Presentations...a collection of culinary favorites"; Friends of Lied; Lied Center for the Performing Arts; University of Nebraska - Lincoln; Lincoln, Nebraska. : Formatted for Meal Master by: Nancy Filbert - Prodigy ID - LRCE87A; April, 1997.

From: Angela Gilliland Date: 08 May 97 Eat-L List (Recipes And Food Folklore) Ä

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