Ingredients
2 pounds Yukon Gold potatoes (about 5 medium), cut into 1/4-inch slices1/2 cup chopped hazelnuts, toasted, divided5 tablespoons rice vinegar, divided1/4 cup water1/4 cup olive oil2 tablespoons minced fresh oregano2 garlic cloves, minced1-1/2 teaspoons sugar3/4 teaspoon salt1/2 teaspoon crushed red pepper flakes1/2 teaspoon coarsely ground pepper1/4 cup chopped Kalamata olives2 medium ripe avocados1 small red onion, finely chopped
Preparation
In a 6-qt. stockpot, place a steamer basket over 1 in. water. Place potatoes in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 15-18 minutes. Transfer to a large bowl; refrigerate 30 minutes.
Place 2 tablespoons hazelnuts in a food processor. Add 4 tablespoons rice vinegar, water, oil, oregano, garlic, sugar, salt, pepper flakes and pepper. Pulse until blended. Stir in olives and remaining hazelnuts.
Peel and thinly slice avocados; toss with remaining vinegar. Layer a fourth of the potatoes, avocados and onion in a large bowl; drizzle with a fourth of the vinaigrette. Repeat layers 3 times. Serve at room temperature.
