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
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.
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