Wednesday, October 24, 2007

Veggie Wednesday: New Potato Salad with Hazelnuts

New Potato Salad with Hazelnuts
6 servings
Printable Recipe

2 lb small new red potatoes (about 12 to 18 potatoes)
1 c hazelnuts
2 T chopped fresh chives
2 T chopped fresh parsley

2 T red wine vinegar
1/4 t Dijon mustard
1/2 t salt
Freshly ground pepper to taste
4 T olive oil
2 T hazelnut oil

Preheat oven to 350'F Scrub but do not peel potatoes.
Steam potatoes until tender, 15 to 25 minutes, depending

on size. Set aside until cool enough to handle.
While potatoes are cooling, spread hazelnuts on baking sheet.
Toast at 350'F for 10 minutes.

Rub hot hazelnuts in towel to remove skins.
Chop nuts coarsely.
Cut potatoes in quarters or eighths.

In large bowl, combine nuts, chives, and parsley.
Whisk vinaigrette and drizzle over salad. Toss gently.

Serve warm or at room temperature.

To make Vinaigrette: In small bowl, combine wine vinegar,

mustard, salt and pepper. Whisk until blended.
Gradually whisk in olive oil and hazelnut oil in a thin stream
until blended.

Victoria Magazine - July 1993


Anonymous said...

Your recipe sounds good. I wonder if you could successfully replace the hazelnuts with another kind of nut. Hazelnuts aren't Don's favorite.

How' your husband doing?

Anonymous said...

Hey girl...since I can't comment over at Disney (cookie issues, have to have DH look into it), I just wanted to say that the pumpkin pancake recipe looks AWESOME!!

Think about you all the time. (((HUGS)))