Name: Almond – Caper Potato Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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

Almond – Caper Potato Salad

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

Almond – Caper Potato Salad

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

Prep Time 10

Cook Time 20

Total Time 30

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Servings

Ingredients

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

Instructions

Preheat the oven to 350°F.
Place almonds on a small baking sheet, and toast for 17 minutes, or until browned but not too dark. Coarsely chop and set aside.
Place potatoes and salt in a large saucepan and cover with 2 quarts cold water.
Bring to a boil over high heat. Reduce heat and simmer for 20 to 25 minutes, or until tender.
Drain potatoes; cut into 1-inch pieces while still warm. Place into a large bowl, and add scallions, capers, almonds, mint, and basil.
In a small bowl, mix oil, vinegar, lemon juice, and crushed red pepper. Season to taste with salt and pepper.
Pour over potato mixture and mix well; cool to room temperature.
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