Potato Salad with Kalamata-Hazelnut Vinaigrette

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

Directions 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...


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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