Recipe for Boiled Red Potato Salad with Basil and Caperberries 
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Yield:
2
Ingredients:
Amount Ingredient
1 lb red potatoes boiled and cooled
2 tsp olive oil
1/4 cup minced red onion
1 tsp chopped garlic
1/4 cup basil leaves stack, chiffonade
1/2 tsp ground coriander seed
salt
freshly ground black pepper
cayenne pepper
2 tbl caperberries drained
1 tbl balsamic vinegar or to taste
2 tbl defatted chicken broth or orange juice
Instructions:
Instructions: ADVANCE: Boil and chill the new potatoes. Cut each potato into 4 to 6 pieces.

Heat oil in a large skillet; add onion and stir for 30 seconds. Reduce heat. Add garlic and basil; stir to warm. Add potatoes, and seasonings, including the caperberries. Remove from heat. Add the vinegar; moisten with broth or juice (if using). Serve warm or room at temperature.

Description: "Round red potatoes dusted with peppers make a healthy and refreshing salad"

NOTES : Caperberries: Although often thought of as large capers (the unopened buds of the caper bush), thumbnail size caperberries are the seed-bearing fruit that remain after the petals of the flowers of the caper bush have dropped off late in the growing season. Like capers, caperberries come packed in brine or salt. Unlike capers, caperberries are usually sold with their stems.

could replace the hot peppers with a little paprika for color and orange zest...

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