Fresh herbs and tangy capers really give this potato salad it's amazing flavor.
- Cook Time
- Prep Time
- ¼ cup whole almonds
- 1 pound Idaho potatoes, diced ping-pong ball size, scrubbed but not peeled
- 1 teaspoon salt
- 4 scallions, 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
- ¼ cup extra virgin olive oil
- 2 tablespoons sherry vinegar or red wine vinegar
- 1 tablespoon fresh lemon juice
- ¼ teaspoon crushed red pepper
- Kosher salt
- Freshly ground black pepper
1. Preheat the oven to 350°F.
2. Place almonds on a small baking sheet, and toast for 17 minutes, or until browned but not too dark. Coarsely chop and set aside.
3. Place potatoes and salt in a large saucepan and cover with 2 quarts cold water.
4. Bring to a boil over high heat. Reduce heat and simmer for 20 to 25 minutes, or until tender.
5. Drain potatoes; cut into 1-inch pieces while still warm. Place into a large bowl, and add scallions, capers, almonds, mint, and basil.
6. In a small bowl, mix oil, vinegar, lemon juice, and crushed red pepper. Season to taste with salt and pepper.
7. Pour over potato mixture and mix well; cool to room temperature.
8. Taste before serving, as potato mixture may absorb some of the flavors. Add more spices if necessary. Serve with grilled fish or meat.
Source: Idaho Potato Commission