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Almond-Caper Potato Salad


Ready In: 90 Minutes
Cook Time: 45 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Preheat the oven to 350 degrees. Put the almonds on a small sheet pan or pie plate and toast for 17 minutes, or until browned but not too dark. Coarsely chop and set aside.
  • Meanwhile, put the potatoes in a large saucepan with 2 quarts cold water and 1 tbsp salt. Bring to a boil over high heat, reduce the heat, and simmer for 20 to 25 minutes, or until tender. Drain.
  • Quarter the potatoes lengthwise while still warm and put into a large bowl. Add the green onions, capers, almonds, mint, and basil. In a small bowl, mix the oil, vinegar, and lemon juice with the crushed red pepper. Season with salt and black pepper to taste. Pour over the potato mixture and mix well. Allow to cool to room temperature.
  •  SAVE