Macadamian dill Braai Potato Salad

Macadamian dill Braai Potato Salad

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  • 1kg kipfler potatoes, scrubbed
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 cup (70g) sourdough breadcrumbs
  • Finely grated zest of 1 lemon
  • 6 slices round pancetta
  • 2 cups watercress, leaves picked


  • ½ cup (75g) toasted macadamias
  • 1 bunch dill, fronds picked
  • 1 bunch flat-leaf parsley, leaves picked
  • 1/3 cup (25g) finely grated parmesan
  • Finely grated zest and juice of 1 lemon
  • ½ cup (125ml) extra virgin olive oil
  • 1 garlic clove, crushed


  1. For the macadamia and dill pesto, whiz all ingredients in a food processor. Season and chill.
  2. Place potatoes in a saucepan and cover with cold water. Bring to the boil. Reduce heat to medium-low and cook for 15 minutes or until tender. Drain and refresh. Cut into large pieces and place in a bowl.
  3. Heat oil in a frypan over medium heat. Add breadcrumbs and cook, stirring, for 8 minutes or until crisp.
  4. Remove from heat. Add lemon zest and freshly ground black pepper.
  5. Place pancetta in a non-stick frypan over medium heat and cook, turning once, for 6-7 minutes or until crisp. Cool, then roughly crumble.
  6. Add pesto to potato and toss to coat. Transfer to a serving bowl and scatter with breadcrumbs, pancetta and watercress.

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