Warm Potato and Macadamia Salad
TIME
30 minutes
SERVES
4
CREATED BY
Good Chef Bad Chef
SUMMARY
The Warm Potato and Macadamia Salad is a hearty and flavourful dish that combines tender potatoes with the crunch of roasted macadamia nuts, the tang of capers and mixed olives, and the freshness of spring onions and parsley. Tossed in a zesty dressing featuring extra virgin olive oil, anchovies, garlic, lemon zest, and caper brine, this salad offers a delightful blend of textures and tastes. Perfect as a standalone vegetarian meal or as a complement to grilled meats, it's an ideal choice for any occasion.
https://www.goodchefbadchef.com.au/recipes/warm-potato-and-macadamia-salad
Perfect as a standalone vegetarian meal or as a complement to grilled meats
Ingredients
- 800g potatoes
- ½ cup Oven roasted macadamia nuts, roughly chopped
- 3 spring onions, finely sliced
- ¼ cup capers, rinsed and drained
- ½ cup mixed olives (Kalamata or green), pitted and halved
- Handful of fresh parsley, roughly chopped (optional for garnish)
For the Dressing
- ¼ cup extra virgin olive oil
- 3-4 anchovy fillets, finely chopped or mashed
-1 tbsp caper brine or white wine vinegar
-1 garlic clove, finely minced
-Zest of 1 lemon Juice of ½ lemon (more to taste)
-Freshly ground black pepper, to taste
Method
- Scrub the potatoes and place them in a large pot of salted water.
- Bring to a boil and simmer for about 12–15 minutes, or until the potatoes are tender when pierced with a fork but still firm enough to hold their shape.
- Drain and let them sit for a minute or two to steam off the excess moisture.
- In a small bowl, whisk together the extra virgin olive oil, finely chopped anchovies, minced garlic, caper brine (or vinegar), lemon zest, and lemon juice. Season with a little freshly ground black pepper to taste.
- If you prefer a smoother dressing, you can mash the anchovies with the back of a spoon to create a more uniform consistency.
- While the potatoes are still warm, cut them into halves (or quarters, depending on their size).
- Place them in a large bowl and pour the dressing over the top. Gently toss the potatoes so they absorb the flavours. Let them sit for 5 minutes to allow the dressing to infuse.
- Add the capers, olives, and spring onions to the warm, dressed potatoes. Gently fold them together to distribute all the ingredients evenly.
- Sprinkle the toasted macadamias over the top for crunch. Garnish with chopped parsley (if using) and an extra squeeze of lemon if you like more tang.
- Serve warm or at room temperature.
Recipe Notes & Tips
- If you'd like to make this salad a bit heartier, you could add a few handfuls of baby spinach or rocket (arugula) for some greens.
- This salad would be great alongside grilled fish or chicken, or as a standout side dish at a barbecue.
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