Almond – Caper Potato Salad

Preparation

1 Preheat the oven to 350 degrees.
2 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.
3 Meanwhile, put the potatoes in a large saucepan with 2 quarts cold water and 1 teaspoon salt.
4 Bring to a boil over high heat, reduce the heat, simmer for 20 to 25 minutes, or until tender.
5 Drain. Cut the potatoes while still warm and put into a large bowl. Add the green onions, capers, almonds, mint, and basil.
6 In a small bowl, mix the oil, vinegar, and lemon juice with the crushed red pepper. Season with salt and black pepper to taste.
7 Pour over potato mixture and mix well. Allow to cool to room temperature.
8 Taste before serving, as potato mixture may absorb some of the flavors. Add more spices if necessary.
9 Serve with any grilled fish or meat or other simple entrées.

Source: Idaho Potato Commission