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Mixed Potato Salad with Roasted Hazelnuts

December 10, 2015 by Monique 16 Comments

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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.

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.

 

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.

Nourish Everyday - Mixed Potato Salad with Roasted Hazelnuts

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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Course: Salads and Sides
Cuisine: dairy free, gluten free, grain free, vegan, vegetarian
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
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!
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Filed Under: Recipe, Salads and Sides

Reader Interactions

Comments

  1. Anne Murphy

    December 25, 2015 at 4:30 pm

    I like the crunch of the nuts!

    Reply
    • moniquec

      December 25, 2015 at 4:45 pm

      Thank you Anne – me too 🙂

      Reply
  2. Willow

    December 24, 2015 at 12:43 am

    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!

    Reply
    • moniquec

      December 24, 2015 at 8:21 pm

      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!

      Reply
  3. Melissa

    December 22, 2015 at 10:26 am

    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?

    Reply
    • moniquec

      December 24, 2015 at 8:20 pm

      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 🙂

      Reply
  4. Christine | Vermilion Roots

    December 22, 2015 at 12:52 am

    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. 🙂

    Reply
    • moniquec

      December 22, 2015 at 6:34 am

      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 🙂

      Reply
  5. Kathy Hester

    December 21, 2015 at 2:02 am

    I’m madly in love with this salad! What a great idea to pair sweet potatoes with regular potatoes and the hazelnuts. Yum!

    Reply
    • moniquec

      December 21, 2015 at 8:39 am

      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!

      Reply
  6. Chris

    December 20, 2015 at 3:29 pm

    I love roasted hazelnuts! I’ve never tried them in something like this, though…sounds fantastic!

    Reply
    • moniquec

      December 21, 2015 at 8:37 am

      Thank you Chris! Roasted hazelnuts are just amazing aren’t they 🙂

      Reply
  7. Christine

    December 18, 2015 at 8:03 pm

    I have some similar salad recipes that I love making. The dressing sounds refreshing and I just happened to buy some lemons today. 🙂

    Reply
    • moniquec

      December 19, 2015 at 9:14 am

      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 🙂

      Reply
  8. Kirsten Treat Yourself Sweeter

    December 18, 2015 at 10:49 am

    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!

    Reply
    • moniquec

      December 18, 2015 at 11:34 am

      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! 🙂

      Reply

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HELLO

Monique Cormack

I'm Monique, an accredited clinical nutritionist and creator of Nourish Everyday. I share my favourite healthy recipes on this blog! When I'm not blogging I work as an expert fertility and pregnancy nutritionist.

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