Warm Potato Salad With Herbs And Toasted Hazelnuts (gluten-free)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 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.