Potato Recipe Search
New Potato Salad
Tiny new potatoes, combined with spring onions, green beans, radishes and macadamia nuts make this a deliciously different potato salad
Ingredients
1 kg very small new potatoes
3 teaspoons macadamia nut oil
8 teaspoons lemon juice
1 200 ml carton low-fat natural yoghurt
3 teaspoons wholegrain mustard
16 spring onions / shallots, thinly sliced diagonally
1 cup cooked sliced green beans
1/2 cup quartered radishes
4 teaspoons chopped roasted macadamia nuts
1 cup watercress sprigs or snow pea sprouts
Method
1
Scrub potatoes.
Do not peel.
Place in a pan of cold water.
Bring to the boil, covered, and boil for 15 minutes or until tender when tested with the point of a sharp knife.
2
Drain potatoes; place in a bowl.
Sprinkle with oil and lemon juice; leave to cool
3
In a small bowl, mix yoghurt with mustard.
Using a plastic spatula, fold into potatoes with spring onions, beans and radishes.
4
Place salad in a serving bowl, cover with clear plastic wrap and chill in refrigerator for at least 10 minutes.
Serve, sprinkled with macadamia nuts and topped with watercress sprigs.
Cooks Tips
Prepare in Advance
Prepare salad to end of Step 2. Fold in yoghurt and mustard. Cover and store in the refrigerator overnight. Finish salad and serve.
To squeeze lemons quickly, use a hand squeezer. Plunge squeezer into a halved lemon, twist, and squeeze lemon over a bowl, or directly over food.
Use a plastic spatula, instead of a metal spoon, to fold dressing and vegetables into potato salad. This prevents potatoes from breaking up.
Serves 8
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