Medley of Roasted Potato Salad with Anchovy Dressing
No regular pale gluggy potato salad here. Delicious, sweet roasted 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.
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.
Salad Dressing
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.
Assembly
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.
Notes
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.