No Regular Pale Gluggy Roasted Potato Salad Here. Delicious, Sweet Potatoes and New Zealand Yams Amped Up with A Touch of Sophisticated Flavour Through A Zippy Salty Anchovy Dressing. A Great Addition to Summer Barbeques or Winter Roasts.
What are New Zealand Yams?
To be honest, I haven’t made a roasted potato salad for ages. Guess I’m not a big fan of the cream loaded version. However a trip to our local market gave me inspo for something different. At the spud store, I noticed an interesting looking potato. My kids said they look like witchetty grubs! I found out from the store owner that they are not potatoes but in fact New Zealand Yams.
New Zealand yams are small, sweet tubers the size of a thumb. Originating from South America, they are reddish-pink colour with a shiny waxy ribbed surface. And yes I agree with my kids, they do look like grubs! New Zealand yams are a great energy source being high in carbs plus supplies a good dose of folate, vitamin A and B6.
How to Cook New Zealand Yams?
I asked the store owner how to cook New Zealand yams and she said you could treat them like potatoes by roasting, baking or mashing. New Zealand yams (also known as oca) can also be eaten raw so you will find them sliced or grated raw into salads. They have a crisp bite when raw but a soft and powdery texture when cooked longer.
I ponder for a while on how to cook New Zealand yams and decided to give them a roast to bring out the sweetness. Since I was at the spud store, I thought to combine them with a selection of potatoes for a warm roast potato salad recipe.
Which Potatoes Are Good For Roasting?
So with over 4000 varieties of potatoes growing around the world, choosing the right kind can be a little overwhelming. Depending on how you want to cook the potatoes, roast, boil, mash or chip, will determine the variety of the potato.
Ideally for roasting, you want to have a crisp outside and fluffy inside. For this you should choose a floury potato where you can easily fluff up and roast. Something like a Dutch Cream, Desiree, King Edward, Russets and Yukon Gold.
For salads or boiling, a waxy potato that is slightly firmer and holds their shape will be more suited. Generally speaking I normally go for an all rounder for my everyday cooking – something that is in the middle of the road like a Sebago or Nadine so I can boil, roast or mash.
For this roast potato salad recipe, I wanted a combination of potatoes for texture and shape to keep the salad interesting but also to compliment the New Zealand yams. At the spud store, I chose kipfler potatoes and baby chats as they are great all rounders. I love kipfler potatoes for the shape and delicious nutty flavour.
They are more waxy and hold their shape when cooked but still soft inside when roasted. For baby chats, they are a little more floury and are perfect when roasted. Both kipfler and chat potatoes are smaller in size which will roast well together.
Of course there is no need to use the same types of potatoes I have chosen. Choose your own favourite mix. Make sure they are similar size when cooking.
If you love a good roasted potato salad, bet you’d love our Creamy Beef Sausage and Crunchy Roast Potato Salad too!
Why I Love Medley of Roasted Potato Salad with Anchovy Dressing
My kids love roast potatoes. I guess, who doesn’t? Crunchy skin with soft fluffy insides. I wanted to create a potato salad that I know they will love but with a touch of sophisticated flavour. Definitely no regular pale gluggy version.
By roasting the potatoes and yams before dressing, it adds depth and complexity. With tiny bits of caramelization, the roasted potatoes are super tasty. And there is no cream in sight. Instead plenty of zippy savoury flavour with an anchovy dressing.
I love it because it super easy to prepare and adds a little oomph to your standard potato salad affair.
How to Make Medley of Roasted Potato Salad with Anchovy Dressing
How to Roast Potato and New Zealand Yams
I’ve read many different ways to get the perfect roast potato. And because I am roasting for a salad, this is slightly different to how I would normally roast them. I normally would par boil, fluff, toss in salt and oil and then roast. For this roast potato salad recipe, I am going to stick them straight into the oven without par boil.
Preheat oven to 200c
Give New Zealand yams a wash and give it a good clean to remove any dirt. No need to peel. Leave to dry or give them a wipe with a paper towel to remove excess water.
Repeat the wash process with kipfler potatoes. For larger kipfler potatoes, cut them in half so they are similar size to New Zealand yams. If you have similar sized potatoes, they will cook more evenly.
Wash and rinse baby chats as above and then cut in half.
In a large roasting tray, tumble potatoes and yams in and then toss in olive oil and season well with sea salt.
Roast in oven for approximately 25-30 minutes or until crispy and golden brown. The three different potatoes and yams should cook within that time. You may want to turn them once or twice to ensure all sides are crisp.
How to Make the Dressing
This is a super simple anchovy dressing that would be great with other roast vegetables or pasta salads. Flavoursome, salty but zippy fresh with loads of parsley and lemon.
Place parsley, anchovies and garlic in a food processor and blitz. Once combined, add lemon zest, lemon juice, olive oil and blend.
Check flavours and then season with salt and pepper to taste. Depending on your anchovies, you may or may not need it much more salty.
I used my food processor for this as it was the quickest way to blend everything together. Alternatively, you can finely chop everything.
How to Assemble the Salad
Remove roasted potatoes and yams from oven tray and place into a large bowl. Add anchovy dressing and toss well. Make sure all potatoes and yams are fully covered with dressing.
That’s it. How simple.
By using different potatoes and New Zealand yams, there is always something interesting in every bite. Kipfler potato gives a nutty and buttery flavour, whilst baby chats deliver the classic fluffy roast potato vibe and New Zealand yams adds earthy sweetness to the medley.
And finally the fresh lemon, parsley and anchovy dressing ties it all together and helps cut through the richness of roasted potatoes and yams. But no stress if you can’t find the same potatoes and yams, choose your own mix!
I love to serve this roast potato salad warm but perfectly delicious if served cold too. So easy to take to a barbeque or picnic all dressed. And would compliment any grilled meat with a little sophisticated flavour.
More No Fruit Salad Recipes:
Medley of Roasted Potato Salad with Anchovy Dressing
- 1 kg potatoes, mixed (kipler, baby chat, New Zealand yams
- 3 tbsp olive oil
- 1 tsp salt
- Preheat oven to 200°C or 400°F.
- Wash New Zealand yams to remove any dirt. No need to peel. Leave to dry or give them a wipe with a paper towel to remove excess water.
- Repeat the wash process with kipfler potatoes. For larger kipfler potatoes, cut them in half so they are similar size to New Zealand yams.
- Wash and rinse baby chats as above and then cut in half.
- In a large roasting tray, tumble potatoes and yams in and then toss in olive oil and season well with sea salt.
- Roast in oven for approximately 25-30 minutes or until crispy and golden brown. The three different potatoes and yams should cook within that time. You may want to turn them once or twice to ensure all sides are crisp.
- Blitz the parsley, anchovies and garlic with a hand blender.
- Once combined, add lemon zest, lemon juice and olive oil and blend.
- Check flavours and then season with salt and pepper to taste. Depending on your anchovies, you may or may not need much more salt.
- Remove roasted potatoes and yams from oven tray and place into a large bowl.
- Add anchovy dressing and toss well.
- Make sure all potatoes and yams are fully covered with dressing.
- Serve warm or can serve cold.
- You can choose a variety of your own potatoes. Make sure they are similar size when roasting. Cut them down to approximately 1-2 inch cubes.
- This roast potato salad can easily be converted to vegetarian by replacing anchovies with capers. I would add 1 ½ tablespoons of capers replacing the anchovies.