Need a side dishes with extra indulgence? Adding macadamia nuts to a warm potato salad does exactly that. Every bite is infused with their buttery flavour and delectable crunch, plus a nourishing dose of heart-healthy monounsaturated fats, antioxidants and fibre.
Ingredients
- 2 tbsp olive oil
- 1 bunch Dutch style carrots stalks removed, halved lengthways
- 1 kg small baby potatoes washed
- 100 g thickly cut pancetta diced
- ¼ cup macadamias roughly chopped
- 2-3 tbsp dill chopped
Dressing
- ¼ cup good quality mayonnaise
- ¼ cup sour cream
- 1 tbsp grainy mustard
Instructions
- 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.
- 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.
Nutrition
Calories: 2319kcalCarbohydrates: 217gProtein: 41gFat: 148gSaturated Fat: 34gPolyunsaturated Fat: 36gMonounsaturated Fat: 70gTrans Fat: 1gCholesterol: 123mgSodium: 1498mgPotassium: 5731mgFiber: 35gSugar: 28gVitamin A: 57324IUVitamin C: 219mgCalcium: 340mgIron: 11mg
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