Discover a refreshing burst of flavors with our New Potato Cashew Nut and Orange Salad! This vibrant dish combines tender new potatoes, crunchy cashew nuts, and zesty orange segments, creating a delightful harmony that will tantalize your taste buds. Perfect for a light lunch or as a stunning side dish at your next gathering, this salad is not only quick to prepare but also packed with nutrients. Get ready to impress your guests and elevate your culinary repertoire with this irresistible recipe that’s sure to become a favorite!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 pound new potatoes, boiled and quartered
- 1/2 cup cashew nuts, toasted
- 1 orange, segmented
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar
- Salt and pepper to taste
Instructions
- Begin by preparing the new potatoes. Place 1 pound of new potatoes in a pot of salted water. Bring to a boil and cook for about 15 minutes or until they are tender when pierced with a fork. Once cooked, drain the potatoes and allow them to cool slightly before quartering them.
- While the potatoes are boiling, prepare the cashew nuts. In a dry skillet over medium heat, add 1/2 cup of cashew nuts. Toast the nuts for about 5-7 minutes, stirring frequently, until they are golden brown and fragrant. Remove from heat and set aside to cool.
- Next, segment the orange. Cut the top and bottom off the orange to create a flat surface. Stand the orange upright and carefully slice away the peel and white pith, following the curve of the fruit. Once peeled, cut between the membranes to release the segments. Set the orange segments aside.
- In a large mixing bowl, combine the quartered new potatoes, toasted cashew nuts, and orange segments. Gently toss the ingredients together to mix them without breaking the potato pieces.
- In a small bowl, whisk together 2 tablespoons of olive oil and 1 tablespoon of rice vinegar. Season with salt and pepper to taste. Adjust the seasoning according to your preference.
- Drizzle the dressing over the potato mixture and toss gently to coat all the ingredients evenly with the dressing.
- Let the salad sit for about 5 minutes to allow the flavors to meld. Serve the salad at room temperature or chilled, garnished with additional cashew nuts or orange zest if desired.
Tips
- Choose the Right Potatoes: Opt for small, fresh new potatoes for the best texture and flavor. They should be firm and smooth with no blemishes.
- Toast Cashews Carefully: Keep a close eye on the cashews while toasting them. They can go from perfectly golden to burnt in a matter of seconds, so stir frequently and remove them from heat as soon as they are fragrant.
- Segmenting Oranges: To make segmenting the orange easier, use a sharp knife and take your time to remove the pith without losing too much fruit. This will enhance the presentation and flavor of your salad.
- Dressing Variations: Feel free to experiment with the dressing! Add a splash of honey for sweetness or a pinch of chili flakes for a bit of heat to elevate the flavor profile.
- Serving Suggestions: For an extra touch, garnish the salad with fresh herbs like cilantro or mint, or sprinkle some additional orange zest on top for a beautiful finish.
- Make Ahead: This salad can be prepared in advance. Just keep the dressing separate until you're ready to serve to maintain the freshness of the ingredients.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 6g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 0mg
