Potato and Arugula Salad with Macadamia Nuts Potato and Arugula Salad with Macadamia Nuts

Author: Canadian Living

Macadamia nuts are native to Australia and Hawaii. Roasted, they have a delicious nutty flavour with a creamy but crunchy texture. Almonds or cashews are good substitutes. Australian macadamia oil is available at gourmet food shops.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: September 2006



In small skillet, toast macadamia nuts over medium-low heat until golden, about 5 minutes; coarsely chop. Set aside.

In large pot of boiling salted water, cover and cook potatoes until tender but firm, about 20 minutes. Drain and quarter lengthwise. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Toss with vegetable oil and half each of the salt and pepper. Place on foil-lined rimmed baking sheet; roast in 450°F (230°C) oven, turning once, until crispy and golden, about 25 minutes. Arrange around edge of platter.

In bowl, whisk together macadamia oil, lemon juice and remaining salt and pepper; drizzle about 1 tbsp (15 mL) over potatoes. Add arugula to remaining dressing and toss to coat; arrange in centre of potatoes. Sprinkle with macadamia nuts.

Nutritional facts Per serving: about

  • Sodium 516 mg
  • Protein 4 g
  • Calories 235.0
  • Total fat 14 g
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 27 g


  • Iron 12.0
  • Folate 18.0
  • Calcium 5.0
  • Vitamin A 7.0
  • Vitamin C 33.0
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Potato and Arugula Salad with Macadamia Nuts