Think of this as the best of both worlds. Eating a full roast lunch isn’t the most appealing option for many families during a hot Australian summer. So, potato salad has become a beloved staple.
Roasting the potatoes before giving them the potato salad treatment creates the perfect crunchy-chewy texture, just like the perfect bite of nacho. Soft yet still crispy, and drenched in a herby dressing.
How to make a good roast potato
Kenji Lopez-Alt’s approach for crispy roast potatoes is to boil cut spuds in bicarb soda and water first. The bicarb helps the surface of the potatoes become fluffy, creating a rough surface and a better texture when roasted with oil.
I’ve developed this recipe to use an airfryer to avoid turning the oven on in the middle of summer. You can easily roast them in the oven though, just bake them at 200°C for around 20 minutes. You can add the bacon to the oven at the same time.
Tips before you begin
- I prefer to use half yoghurt and half mayo to make the dressing a bit less rich. Feel free to sub in sour cream or use all mayo.
- I use kipfler potatoes but any waxy potato will do, they keep their shape and have a nicer flavour than the starchy varieties.
- Squeeze the sliced onion and scrunch it a little before adding to the salad to reduce its intensity.
- Serve this with other summer favourites like my prawn rolls.
Roast potato salad
You know the perfect bite of a nacho stack that's crispy in the middle but almost chewy on the outside and covered in just the right amount of sauce? This is that in potato salad form.
Ingredients
For the dressing
Instructions
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Place a medium pot of salted water on to boil. Once hot add the potatoes and bicarb soda. Cook for 10 minutes. Add the eggs and cook a further 10 minutes.
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Meanwhile, add the bacon to an airfryer and roast at 180°C for 10 minutes, or until crisp and cooked through. Remove from the airfryer and set aside.
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Once eggs and potatoes are cooked, strain and place the eggs in a bowl of cold water to chill.
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Add the potatoes to the basket of your airfryer and toss with neutral oil and a good pinch of salt. Roast at 180°C for 30 minutes, shaking/flipping halfway to ensure even cooking.
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Meanwhile, make the dressing.
To make the dressing
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In a small bowl combine the remaining ingredients, reserving a little chopped herb for garnish, and mix well.
To assemble
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Once the eggs have cooled, peel and slice them.
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In a large serving dish, spread an even layer of the dressing. Top with roast potatoes, then scatter over the cooked bacon and herbs. Place the sliced eggs in and around the potatoes to finish. Toss to coat with dressing when ready to eat.
