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Almond Caper Potato Salad

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“Yet another recipe I found at FruitandVeggieGuru.com. This sounds like an interesting twist on potato salad. I haven't made this yet.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Coarsely chop and set aside.
  3. Boil potatoes in a large pot until tender, about 20-23 minutes.
  4. Drain.
  5. Put into a large bowl.
  6. Add the green onions, capers, almonds, mint and basil.
  7. In a small bowl, mix the oil,vinegar and lemon juice with the crushed red pepper.
  8. Season with black pepper and salt to taste.
  9. Pour over potato mixture and toss to coat well.
  10. Cool before serving.

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