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.

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.

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

Serve with any grilled fish or meat or other simple entrees.

Photo and Recipe Courtesy of the Idaho Potato Commission.