Macadamia Nut & Rosemary Potato Salad 🥔🌿

Overview:

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Yield: 18 servings
• Cuisine: Vegan, Low Cholesterol
• Category: Salad
• Keywords: Fruit, Vegetable, Nuts, Vegan, Low Cholesterol, Healthy, Potluck, Spring, Summer, Winter, < 30 Mins, Refrigerator, Stove Top, Easy

Ingredients:

• 10 potatoes
• 4 carrots
• 3 cups vegan mayonnaise
• 3 tsp sea salt
• 1 tsp white pepper
• 1/2 cup fresh rosemary
• 3/4 cup macadamia nuts

Nutrition Facts (per serving):

• Calories: 364.4
• Total Fat: 20.4g
  • Saturated Fat: 3.3g
  • Cholesterol: 4mg
• Sodium: 494.9mg
• Total Carbohydrates: 43.3g
  • Dietary Fiber: 7g
  • Sugars: 4.3g
• Protein: 6.1g

Instructions:

1. Prepare the Potatoes:

   • Start by scrubbing 10 potatoes thoroughly to remove any dirt. Peel them if desired or leave the skins on for extra texture and nutrients. Cut the potatoes into bite-sized chunks, ensuring they are all roughly the same size for even cooking.

2. Cook the Potatoes:

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   • Place the potato chunks in a large pot of boiling water. Cook them for about 10-15 minutes or until they are fork-tender but still firm. You don’t want them to be mushy, as they’ll continue to soften slightly as they cool.

3. Prepare the Carrots:

   • While the potatoes are cooking, peel and dice 4 carrots into small pieces. You can adjust the size based on your preference, but aim for bite-sized chunks that will mix well with the potatoes.

4. Chop the Rosemary:

   • Take 1/2 cup of fresh rosemary and finely chop it. The aromatic flavor of rosemary will infuse the salad with a delightful herbal essence, complementing the other ingredients perfectly.

5. Mix the Salad:

   • Once the potatoes are cooked, drain them well and transfer them to a large mixing bowl. Add the diced carrots, chopped rosemary, and 3 tsp of sea salt to the bowl.

6. Seasoning:

   • Sprinkle in 1 tsp of white pepper for a gentle kick of heat and flavor. This will add depth to the salad without overpowering the other ingredients.

7. Add the Vegan Mayonnaise:

   • Pour in 3 cups of vegan mayonnaise. This creamy base will bind all the ingredients together while adding richness and moisture to the salad.

8. Incorporate the Nuts:

   • Roughly chop 3/4 cup of macadamia nuts and sprinkle them over the salad. The nuts will provide a satisfying crunch and nutty flavor, elevating the texture of each bite.

9. Combine Thoroughly:

   • Gently toss all the ingredients together until everything is evenly coated in the vegan mayonnaise and seasoned to perfection. Be careful not to mash the potatoes, as you want them to retain their shape.

10. Chill and Serve:

    • Cover the bowl with plastic wrap or transfer the salad into an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld together and chill the salad. Serve cold as a refreshing side dish at your next potluck, picnic, or barbecue.

11. Garnish (Optional):

    • Before serving, you can garnish the salad with a few sprigs of fresh rosemary or a sprinkle of chopped macadamia nuts for an extra touch of elegance and flavor.

12. Enjoy!

    • Dive into each spoonful of this creamy, crunchy, and herbaceous potato salad, savoring the delightful combination of textures and flavors. It’s the perfect accompaniment to any meal or a satisfying standalone dish for any occasion. 🥗✨