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Potato salad with sugared macadamias recipe
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Unique potato salad with creamy yogurt herb dressing and sweet sugared macadamias for a delightful twist.
Ingredients:
  • 600g baby coliban (chat) potatoes, unpeeled
  • 3 bunches asparagus, trimmed, halved lengthways
  • 200g pkt podded frozen edamame
  • 1 egg white
  • 145g (1 cup) macadamias
  • 32.00 gm brown sugar
  • 4 radishes, thinly sliced
  • 1 lemon, rind cut into thin strips
  • Olive oil, to drizzle
  • 90g (1/3 cup) thick Greek-style yoghurt
  • 1 avocado, coarsely chopped
  • 125.00 ml fresh continental parsley leaves
  • 40.00 ml chopped fresh chives
  • 20.00 ml chopped fresh dill
  • 1 garlic clove, crushed
  • 42.00 gm fresh lemon juice
Instructions:
  • Place the potatoes in a large saucepan, covering them completely with cold water. Bring to a boil and cook for 10-15 minutes until just tender with a firm shape. Drain and let cool completely, then slice into 1cm-thick pieces.
  • Blanch the asparagus and edamame in boiling water for 3 minutes, or until vibrant green and al dente. Drain and shock in ice water to halt cooking.
  • Preheat your oven to 180C/160C fan forced. Line a baking tray with baking paper. In a bowl, whisk the egg white with a fork until frothy. Mix in the macadamias and sugar until well combined. Spread the macadamias on the prepared tray using a fork, removing excess egg white. Bake for 8-10 minutes or until golden.
  • In a food processor, blend together yoghurt, avocado, parsley, chive, dill, and garlic until smooth. Mix in lemon juice, season to taste, and blend until fully combined.
  • Spread a flavorful dressing over the base of a beautiful serving platter. Arrange potatoes, asparagus, edamame, radish, zest, and macadamias on top. Finish by drizzling with oil and seasoning before serving.

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