Servings:
4
Prep time:
60
INGREDIENTS
- 800 g potatoes
- 3 tablespoons of Dijon Mustard
- 1 tablespoon of apple vinegar
- 200 g macadamia nuts
- 1 bunch of parsley
- 1 bunch of tarragon
- 2 tablespoons of crushed flax seeds
- 1 shallot
- 1 untreated lemon
- extra virgin olive oil q.s.
- salt q.s.
- pepper q.s.
INSTRUCTIONS
- 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.
- Transfer the mayonnaise into an airtight jar and let it rest in the refrigerator.
- 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.
- 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.
