FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today In Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Recipe Contests       Magazines       Culinary Schools       Gourmet Tours       Food Festivals

You are here > Home

RECIPESSalad RecipesPotato Salads page 1 >  Almond Caper Potato Salad

 

CULINARY SCHOOLS
and COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

ALMOND CAPER POTATOalmond caper potato salad SALAD

Yield: 4 servings


INGREDIENTS:
• 1/4 cup blanched whole almonds
• 1 pound Idaho potatoes, diced Ping-Pong ball size, scrubbed but not peeled
• 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


DIRECTIONS:
1.
Preheat the oven to 350 degrees. 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.

2. Meanwhile, put the potatoes in a large saucepan with 2 quarts cold water and 1 teaspoon salt. Bring to a boil over high heat, reduce the heat, simmer for 20 to 25 minutes, or until tender. Drain. Cut the potatoes while still warm and 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 salt and black pepper to taste. Pour over potato mixture and mix well. Allow to cool to room temperature.

3. Taste before serving, as potato mixture may absorb some of the flavors. Add more spices if necessary.

4. Serve with any grilled fish or meat or other simple entrées.


Idaho Potato Commission:  www.idahopotato.com
Courtesy of COMMISSARY New York City, NY 

 

 

                    RELATED RECIPES

   Potato Salads page 1       Almond Caper Potato Salad       American Style Potato Salad       Avocado and Red Potato Salad       Baked Potato Salad       Bistro Potato Salad       Chayote & Potato Salad       Classic Potato Salad       Cucumber Potato Salad       Dutch Apple Salad       Ensalada Rusa (Spanish Style)       French Potato Salad       French Potato Salad w/Croutons       Garden Potato Salad       Gator Tater Salad       German Pickled Potato Salad       German Potato Salad, Classic       German Crockpot Potato Salad       German Potato Salad, Heart Healthy       German Potato Salad, NY Bold's Hot       German (Wisc) Potato & Pea Salad       Green Bean Potato Salad       Green Bean Potato Salad with Pesto      Grilled Beef Potato Salad       Grilled Italian Sausage & Potato Salad       Grilled Potato Ratatouille Salad       Grilled Potato Salad with Goat Chese       Grilled Rosemary Potato Salad       Hazelnut Dijon Potato Salad       Healthy New Potato Salad       Horseradish Potato Salad       Living It Up Potato Salad       Louisiana Style Potato Salad       Low Fat Potato Salad       New Potato Salad       New Potato Salad with Dill       Ozette Fingerling & Bean Salad       Piedmont Potato Salad       Play By Play Potato Salad       Poppy Seed Potato Salad  
Home       About Us & Contact Us       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.