Potato salad is a popular side dish that we like to include in our get togethers with friends and families! This recipe is perfect if we have vegan or vegetarian family members joining us at the party! Try out this dairy free recipe that is rich in nutrients from all of the fruits and vegetables!
In a 6-qt. stockpot, place a strainer or colander 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 almonds in a food processor. Add 4 tablespoons vinegar, water, oil, oregano, garlic, sugar, salt, pepper flakes and pepper. Pulse until blended. Stir in olives and remaining almonds.
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.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Average cost of recipe per serving: $0.88
Note: The costs are an estimated calculation and are subject to variation depending on the time of year and your location.
Adapted from: tasteofhome.com
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