Warm Potato Salad With Herbs and Toasted Hazelnuts (Gluten-Free) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Left-over salad can be kept refrigerated for up to one day. This recipe adapted from ”Low GI gluten-free living” cookbook. Ingredients:
500 g small chat potatoes, scrubbed and cut into thick slices |
400 g red kidney beans, drained and rinsed |
1 avocado, peeled and sliced |
2 tablespoons parsley, roughly chopped |
2 tablespoons olive oil |
1 tablespoon white wine vinegar |
1 tablespoon cider vinegar |
1 teaspoon dijon mustard |
1/4 teaspoon caster sugar (more to taste if needed) |
1 small garlic clove, crushed |
1 pinch salt |
fresh ground black pepper |
Directions:
1. Steam the potatoes, covered, for approximately 10 minutes or until tender. Drain the potatoes well.
2. Add the potatoes to a large serving bowl, and add the beans. Set aside.
3. For the dressing- whisk all dressing ingredients together or shake them in a glass jar with a screw-top lid.
4. Pour the dressing over the potatoes and beans. Stir the dressing through until everything is well coated.
5. Add the avocado slices, onions and the parsley. Toss gently to combine. Top with the chopped roasted hazelnuts to serve.
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