Potato salad with mustard and tarragon flavored macadamia mayonnaise

Servings: 4
Prep time: 60
  1. Soak the macadamia nuts for a night, then rinse and blend them with about 200 ml of fresh water, 2 tablespoons of lemon juice, mustard, apple vinegar, 4 tablespoons of oil and a pinch of salt.
  2. Transfer the mayonnaise into an airtight jar and let it rest in the refrigerator.
  3. Place the potatoes in a large saucepan, cover them with cold water and bring to a boil over high heat. Cook them until they become tender, then drain and cool them quickly with a jet of cold water.
  4. Once they are cold, divide them in half lengthwise and transfer them to a large bowl. Season the potatoes with 2 or 3 tablespoons of mayonnaise, mix evenly and add the chopped parsley, shallot and tarragon.