Almond Caper Potato Salad
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄4 cup blanched whole almond
- 1 lb potato, unpeeled, large diced (pingpongballs sized)
- 4 green onions, minced
- 4 teaspoons capers, drained
- 16 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
- 1⁄4 cup extra virgin olive oil
- 2 tablespoons sherry wine vinegar or 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1⁄4 teaspoon crushed red pepper flakes
- fresh ground black pepper, to taste
- salt, to taste
directions
- Toast the almonds by placing them on a small sheet pan and baking them in a 350 oven for about 17 minutes or until browned but not too dark.
- Coarsely chop and set aside.
- Boil potatoes in a large pot until tender, about 20-23 minutes.
- Drain.
- 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 black pepper and salt to taste.
- Pour over potato mixture and toss to coat well.
- Cool before serving.
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RECIPE SUBMITTED BY
Zaney1
United States
Married for 22years.