Name: Potato Salad with Kalamata-Hazelnut Vinaigrette
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 -

Potato Salad with Kalamata-Hazelnut Vinaigrette

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Potato Salad with Kalamata-Hazelnut Vinaigrette

1. 2 pounds Yukon Gold potatoes (about 5 medium), cut into 1/4-inch slices -

2. 1/2 cup chopped hazelnuts, toasted, divided -

3. 5 tablespoons rice vinegar, divided -

4. 1/4 cup water -

5. 1/4 cup olive oil -

6. 2 tablespoons minced fresh oregano -

7. 2 garlic cloves, minced -

8. 1-1/2 teaspoons sugar -

9. 3/4 teaspoon salt -

10. 1/2 teaspoon crushed red pepper flakes -

11. 1/2 teaspoon coarsely ground pepper -

12. 1/4 cup chopped Kalamata olives -

13. 2 medium ripe avocados -

14. 1 small red onion, finely chopped -

How to cook deliciously - Potato Salad with Kalamata-Hazelnut Vinaigrette

1. Stage

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.

2. Stage

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.

3. Stage

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.