Warm Potato Salad With Herbs and Toasted Hazelnuts (Gluten-Free)

Total Time
Prep 15 mins
Cook 15 mins

Left-over salad can be kept refrigerated for up to one day. This recipe adapted from ”Low GI gluten-free living” cookbook.

Ingredients Nutrition


  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.