Place potatoes in a large pot, covered with cold water. Bring to a boil, then turn down heat and cook until potatoes can be pierced easily with a fork. Let drain thoroughly.
Once moisture has drained out of potatoes, place in mixing bowl with almonds to coat the potatoes. Season with pepper to taste.
Arrange spring mix on serving dish. Sprinkle with oil and cider vinegar. Top with potato mixture.
Serve while potatoes are still warm.
