When you can’t decide between potato and sweet potato, the answer is to clearly have a little bit of both. They pair perfectly with crunchy hazelnuts and a zesty, lemon-infused dressing in this recipe. Which is by the way, one of the easiest recipes ever. But it looks so beautiful you’ll feel like you’ve created a work of art! Leftovers will last a few days in the fridge too; toss through some leftover roast meat, fish or add a couple of boiled eggs and you have yourself a speedy lunch.
Mixed Potato Salad with Roasted Hazelnuts
When you can't decide between potato and sweet potato, the answer is to clearly have a little bit of both. They pair perfectly with crunchy hazelnuts and a zesty, lemon-infused dressing in this recipe.
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Servings: 4 starters
Ingredients
- 600 grams sweet potatoes
- 600 grams any other potatoes
- 60 grams baby kale leaves or rocket leaves (4-5 large handfuls)
- 2/3 cup hazelnuts
- 1/4 cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1 lemon
- Salt & pepper to taste
Instructions
- Heat oven to 180 C. Spread the hazelnuts out on an oven tray and toast for 7 - 10 minutes until they're browning and smell delicious. Remove from the oven, allow to cool and chop roughly. Set aside.
- Wash the sweet potatoes and potatoes and cut into equal sized large cubes. Steam and/or roast the potatoes until just tender (my favourite way to cook them for this salad is to steam them until almost done, then pop them in the oven for 10 minutes so they get a slightly drier, crisped outside). Allow to cool.
- Make the dressing by combining the olive oil, balsamic vinegar and juice of the lemon in a small jar or mug and shaking / whisking together. You can also add a little finely grated lemon zest for extra zing.
- Arrange the salad by spreading out the salad leaves in a large bowl or on a large plate, then gently tossing the potato chunks throughout. Scatter over the hazelnuts and the pour over the dressing. Season with salt and pepper to finish.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!
I like the crunch of the nuts!
Thank you Anne – me too 🙂
I love salads with sweet potato or other kinds of potato in them! I have never put two kinds of potato in a salad though! Great idea!
Thank you for stopping by Willow! Haha I love a good potato salad too so I figured why not, let’s mix it up, add both and make it colourful!
I like the idea of this salad but my oven isn’t working properly so I’m just wondering if you can toast the hazelnuts in a pan?
Hi Melissa! Absolutely I think you could definitely toast the hazelnuts in a pan. I’d chop them up a little first to speed it up 🙂
Yes, a little bit of both potato and sweet potato works for me! I’d love to also add a tiny portion of Japanese sweet potato. They are even sweeter than sweet potato. 🙂
Oooh, another type of sweet potato? I don’t think I have ever had a Japanese one – I’ll have to hunt around for it! Thank you Christine 🙂
I’m madly in love with this salad! What a great idea to pair sweet potatoes with regular potatoes and the hazelnuts. Yum!
Thank you so much, Kathy! I think it’s a nice change to mix up the type of potatoes rather than just stick to one or the other!
I love roasted hazelnuts! I’ve never tried them in something like this, though…sounds fantastic!
Thank you Chris! Roasted hazelnuts are just amazing aren’t they 🙂
I have some similar salad recipes that I love making. The dressing sounds refreshing and I just happened to buy some lemons today. 🙂
Thank you so much for stopping by Christine! I love the dressing on this salad too; it gives a bit of punch to the potatoes 🙂
I looove this recipe…. I make something similar when I feel like some carby potatoes and I need something quick and easy for dinner. I’ve never added hazelnuts… I can’t wait to try that!
Thank you so much Kirsten! You must try the toasted hazelnuts – they are surprisingly wonderful in savoury salads, something I have only recently discovered myself! 🙂