Warm macadamia and potato salad
Warm macadamia and potato salad
Ingredients
Salad
- 2 tablespoons olive oil
- 1 bunch Dutch style carrots, stalks removed, halved lengthways
- 1kg small baby potatoes, washed
- 100g thickly cut pancetta, diced
- ½ cup macadamias, roughly chopped
- 2-3 tablespoons dill, chopped
Dressing
- ¼ cup good-quality mayonnaise
- ¼ cup sour cream
- 1 tablespoon grainy mustard
Method
- Preheat oven to 180°C.
- Evenly drizzle 1½ tablespoons of the olive oil over the base of a baking dish. Place carrots over the oil, cut side down and bake for 30 minutes, or until cooked and caramelised.
- Remove from the oven, allow to cool slightly, and cut into small pieces.
- Meanwhile, place the potatoes in a large saucepan and cover with water. Bring to the boil and boil gently for 15 minutes or until they’re cooked.
- While the potatoes are cooking, heat the remaining olive oil in a frying pan. Add the pancetta and macadamias and cook, stirring occasionally, over a medium heat, until the pancetta and macadamias are golden (about 7 minutes). Drain on paper towel and set aside.
- Combine all the dressing ingredients in a small bowl and season to taste with salt and pepper. Set aside.
- Strain the hot potatoes well, and place in a serving bowl.
- Coarsely halve each potato using a knife and fork. Stir through the carrots, pancetta and macadamias, and the dill.
- Gently stir through the dressing, season with extra salt and pepper and serve immediately.
Tips
Every bite of this indulgent potato salad is infused with the buttery flavour and delectable crunch of macadamias. Plus, you’ll get a nourishing dose of heart-healthy monounsaturated fats, antioxidants and fibre.Credit
Recipe courtesy of Australian Macadamias (www.australian-macadamias.org)| Nutrients per serve | |
| Energy | 2,559kJ |
| Protein | 12g |
| Fat | 44g |
| Saturated fat | 10g |
| Carbohydrate | 38g |
| Sugars | 4g |
| Dietary fibre | 8g |
| Sodium | 585mg |
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