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Potato Salad with Kalamata-Hazelnut Vinaigrette

Name: Potato Salad with Kalamata-Hazelnut Vinaigrette
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 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

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Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 15 min. + chilling

Makes

10 servings

Updated: Sep. 30, 2022

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

Potato Salad with Kalamata-Hazelnut Vinaigrette Recipe photo by Taste of Home

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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.

Potato Salad with Kalamata-Hazelnut Vinaigrette

Ingredients

Directions

Nutrition Facts

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