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Potato Salad with Macadamia and Buttermilk Dressing

Serves 4


  • 300g waxy potatoes, peeled and cut into 2 cm cubes
  • 300g orange sweet potato, peeled and cut into 2 cm cubes
  • 1/2 cup buttermilk
  • 1 tablespoon wholegrain mustard
  • 1 teaspoon red wine vinegar
  • freshly ground black pepper, to taste
  • 2 sticks celery, finely sliced
  • 4 baby radishes, finely sliced
  • 2 tablespoons snipped chives
  • 2 tablespoons macadamia nuts, toasted and chopped
Download Recipe (PDF)


  1. 1. Place potatoes in a saucepan with cold water to cover by at least 3 cm. Bring to the boil and cook uncovered for 5 minutes. Add the sweet potatoes and cook for a further 15 minutes or until the potatoes are cooked . Drain and cool for 10 minutes.
  2. 3. Combine the buttermilk with mustard, vinegar and pepper to taste. Gently toss potatoes, celery, radishes, chives and dressing in a large bowl until evenly coated and sprinkle with nuts.

Tips / Handy Hints

Next time you're making any potato salad try substituting half the potato for sweet potato to lower the GI of the overall dish.


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