Potato Salad With Sugared Macadamias

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"From our Sunday newspaper The Sunday Times."

Original is 8 servings


  • Serving Size: 1 (213.7 g)
  • Calories 246.5
  • Total Fat - 12 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 29.9 mg
  • Sodium - 178.8 mg
  • Total Carbohydrate - 24.5 g
  • Dietary Fiber - 4.5 g
  • Sugars - 6.6 g
  • Protein - 11.8 g
  • Calcium - 66.6 mg
  • Iron - 2.1 mg
  • Vitamin C - 35.1 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Place the potatoes in a large saucepan and cover well with cold water and bring to boil and cook for 10-15 minutes or until just tender but still holding shape and then drain and set aside to cool completely then cut into 1cm-thick slices.

Step 2

Cook the asparagus and edamame in a saucepan of boiling water for 3 minutes or until bright green and tender crisp and then drain and then plunge into iced water to stop cooking process.

Step 3

Meanwhile, preheat oven to 180C/160C fan forced.

Step 4

Line a baking tray with baking paper.

Step 5

Place the egg white in a bowl and use a fork to whisk until frothy and then add the macadamias and sugar and toss until well combined and use a fork to transfer macadamias to prepared tray, draining off excess egg white and bake for 8-10 minutes or until golden.

Step 6

To make dressing, place yoghurt, avocado, parsley, chive, dill and garlic in a food processor and process until smooth and then add lemon juice and season and process until well combined.

Step 7

Spread dressing over base of a serving platter and top with potatoes, asparagus, edamame, radish, zest and macadamias and drizzle over oil and season to serve.


No special items needed.

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