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

TEST KITCHEN APPROVED

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

By Taste Of Home Editorial Team

Recipe by Laurie Bock, Lynden, Washington

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

TEST KITCHEN APPROVED

Potato Salad with Kalamata-Hazelnut Vinaigrette

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Yield:10 servings

Prep:20 min

Cook:15 min

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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

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Directions

1
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
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 3 times. Serve at room temperature.