Canarian potato salad

Ingredients for 4 servings:

• 1 kg potatoes, small, new, with skin
• 1 bunch coriander leaves, or flat parsley
• 1 clove(s) garlic
• ½ tsp cumin, whole
• 5 tbsp lemon juice
• 10 tbsp olive oil, best
• 2 tbsp almonds, chopped
• some salt and pepper
• Sea salt, coarse

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

slightly differently seasoned and very tasty with grilled food

Scrub the potatoes thoroughly and cook in salted water for about 20-30 minutes, well covered. Meanwhile, crush the cumin in a mortar and pestle and roast it dry in a small pan until fragrant. Blend thoroughly in a tall bowl with lemon juice, roughly chopped coriander (or parsley), olive oil, salt (be careful, you’ll add sea salt at the end, so season carefully!), a pinch of pepper, and the chopped garlic. Drain the potatoes and cut into bite-sized pieces. Carefully toss with the marinade and sprinkle with almonds and sea salt (you can also add some chopped greens for a more appealing look).