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Potato Salad with Kalamata-Hazelnut Vinaigrette

Potato salad tossed with vinaigrette has a lighter taste than traditional mayo versions. I add velvety avocado and hazelnuts for cool texture and crunch. —Laurie Bock, Lynden, Washington
  • Total Time
    Prep: 20 min. Cook: 15 min. + chilling
  • Makes
    10 servings

Ingredients

  • 2 pounds Yukon Gold potatoes (about 5 medium), cut into 1/4-inch slices
  • 1/2 cup chopped hazelnuts, toasted, divided
  • 5 tablespoons rice vinegar, divided
  • 1/4 cup water
  • 1/4 cup olive oil
  • 2 tablespoons minced fresh oregano
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 cup chopped Kalamata olives
  • 2 medium ripe avocados
  • 1 small red onion, finely chopped

Directions

  • In a 6-qt. stockpot, place a steamer basket over 1 in. water. Place potatoes in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 15-18 minutes. Transfer to a large bowl; refrigerate 30 minutes.
  • Place 2 tablespoons hazelnuts in a food processor. Add 4 tablespoons rice vinegar, water, oil, oregano, garlic, sugar, salt, pepper flakes and pepper. Pulse until blended. Stir in olives and remaining hazelnuts.
  • Peel and thinly slice avocados; toss with remaining vinegar. Layer a fourth of the potatoes, avocados and onion in a large bowl; drizzle with a fourth of the vinaigrette. Repeat layers 3 times. Serve at room temperature.
Nutrition Facts
3/4 cup: 235 calories, 14g fat (2g saturated fat), 0 cholesterol, 329mg sodium, 27g carbohydrate (5g sugars, 4g fiber), 3g protein.

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