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Almond - Caper Potato Salad

Almond Caper Potato Salad

Fresh herbs and tangy capers really give this potato salad it's amazing flavor.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • ¼ cup whole almonds
  • 1 pound Idaho potatoes, diced ping-pong ball size, scrubbed but not peeled
  • 1 teaspoon salt
  • 4 scallions, white parts and two thirds of the green parts, minced
  • 4 teaspoons small capers, drained
  • 16 large mint leaves, stacked, rolled like a cigar, and cut crosswise into thin strips
  • 12 basil leaves, stacked, rolled like a cigar, and cut crosswise into thin strips
  • ¼ cup extra virgin olive oil
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon crushed red pepper
  • Kosher salt
  • Freshly ground black pepper


1. Preheat the oven to 350°F.

2. Place almonds on a small baking sheet, and toast for 17 minutes, or until browned but not too dark. Coarsely chop and set aside.

3. Place potatoes and salt in a large saucepan and cover with 2 quarts cold water.

4. Bring to a boil over high heat. Reduce heat and simmer for 20 to 25 minutes, or until tender.

5. Drain potatoes; cut into 1-inch pieces while still warm. Place into a large bowl, and add scallions, capers, almonds, mint, and basil.

6. In a small bowl, mix oil, vinegar, lemon juice, and crushed red pepper. Season to taste with salt and pepper.

7. Pour over potato mixture and mix well; cool to room temperature.

8. Taste before serving, as potato mixture may absorb some of the flavors. Add more spices if necessary. Serve with grilled fish or meat.

Source: Idaho Potato Commission