Potato Salad With Sugared Macadamias
October 26, 2020
"From our Sunday newspaper The Sunday Times."
- 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
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.
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.
Meanwhile, preheat oven to 180C/160C fan forced.
Line a baking tray with baking paper.
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.
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.
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.
Tips & Variations
No special items needed.