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Almond – Caper Potato Salad


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Almond - Caper Potato Salad


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Almond – Caper Potato Salad


  • Ready Time : 0 min




  • 1/4 cup blanched whole almonds
  • Salt
  • 4 green onions, 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
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon crushed red pepper
  • freshly ground black pepper



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

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2 Responses to Almond – Caper Potato Salad

  1. what is a caper? is it a vegetable?

  2. avatar says: lisa

    how many and what kind of potatoes?

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