Potato salad deluxe

Ingredients for 6 servings:

• 1 kg waxy triplets
• 150 g hazelnuts, unpeeled
• 5 tbsp olive oil
• 1 tsp sugar
• ½ tsp salt
• 2 shallots
• n. B. sugar
• e.g. sea salt
• e.g. cayenne pepper
• 1 lemon(s), juice
• 1 orange(s), juice
• 1 bunch arugula
• 1 avocado(s), not too ripe

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 10 minutes

Bring a pot of water to a boil. Wash the potatoes thoroughly and add them to the boiling water with sea salt. Cook for about 20 minutes until al dente. Meanwhile, combine the hazelnuts with 1 tablespoon of oil, sugar, and salt on a baking sheet and roast on the middle rack of an oven preheated to 200°C for 10 minutes. Remove and let cool. Peel and finely dice the shallots. Squeeze the lemon and orange. Season the juice with sea salt, a little sugar, and cayenne pepper, and stir in the remaining oil. Drain the cooked potatoes and peel them while they are still hot. This is easier if you first refresh them in cold water, like eggs. Halve or quarter the potatoes, depending on their size, and toss them with the lemon dressing and hazelnuts while they are still hot. Let the salad marinate for about an hour. Shortly before eating, wash the arugula, shake it dry, and cut it into bite-sized pieces. Trim any tough stems. Halve the avocado along the pit, remove the stone, and peel it, then halve it again lengthwise and slice the quarters. Immediately toss the arugula and avocado slices into the salad and season with sea salt. Serve immediately. Note: I have a dear colleague to thank for this amazing potato salad. It’s very light and fresh and a perfect companion for the barbecue season.