Almond Caper Potato Salad

• 14 cup blanched whole almond
• 1 lb potato, unpeeled, large diced (pingpongballs sized)
• 4 green onions, minced
• 4 teaspoons capers, drained
• 16 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
• 14 cup extra virgin olive oil
• 2 tablespoons sherry wine vinegar or 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 14 teaspoon crushed red pepper flakes
• fresh ground black pepper, to taste
• salt, to taste

1. Toast the almonds by placing them on a small sheet pan and baking them in a 350 oven for about 17 minutes or until browned but not too dark.
2. Coarsely chop and set aside.
3. Boil potatoes in a large pot until tender, about 20-23 minutes.
4. Drain.
5. Put into a large bowl.
6. Add the green onions, capers, almonds, mint and basil.
7. In a small bowl, mix the oil,vinegar and lemon juice with the crushed red pepper.
8. Season with black pepper and salt to taste.
9. Pour over potato mixture and toss to coat well.
10. Cool before serving.

almond, potato, green onions, capers, mint, basil, extra virgin olive oil, sherry wine vinegar, lemon juice, red pepper, fresh ground black pepper, salt

Taken from www.food.com/recipe/almond-caper-potato-salad-460616 (may not work)