Potato Salad With Kalamata-Hazelnut Vinaigrette Recipe

Name: Potato Salad With Kalamata-Hazelnut Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
In a 6-qt. stockpot, place a steamer basket over 1 in. of water. Place potatoes in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 15-18 minutes or until tender. Transfer to a large bowl; refrigerate 30 minutes.
2
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
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 three times. Serve at room temperature.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Potato Salad With Kalamata-Hazelnut Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato Salad With Kalamata-Hazelnut Vinaigrette

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