Boil potatoes until knife comes out clean when inserted into skin. Trim ends of haricots verts and blanch for 2 minutes in boiling water. Remove and place in ice water to stop them from cooking. If needed, you can find information about haricots verts at: http://homecooking.about.com/od/cookingfaqs/f/faqharicotvert.htm
Toast almond slivers until light brown.
Whisk vinegar, oil, lemon juice, shallots, mustard, and a sprinkle of sea salt and black pepper, to taste; mix thoroughly with the potatoes, haricots verts, almonds, and parsley.
Sprinkle eggs, paprika, sea salt and pepper over top, specifically seasoning the eggs.
Originally Submitted
7/17/2008
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