ALMOND CAPER POTATO SALAD
Yield: 4 servings
1/4 cup blanched whole almonds
1 pound Idaho potatoes, diced Ping-Pong ball size, scrubbed but not peeled
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. 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 entrιes.
Idaho Potato Commission: www.idahopotato.com
Courtesy of COMMISSARY New York City, NY