Table of Contents

Potato and Kumara Salad: A Taste of Down Under

I still remember the first time I tried a vibrant potato and kumara salad at a friend’s summer barbecue in Auckland. The smoky bacon, the sweet earthiness of the kumara, and the tangy dressing dancing with fresh herbs – it was a revelation! It instantly became my go-to side dish for gatherings, and I’ve spent years perfecting my own version of this New Zealand classic.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Yield: 8 servings
Dietary Type: Gluten-Free

Ingredients

1 kg potato, peeled and cut into 2.5cm pieces
2 tablespoons olive oil
¼ cup (60ml) extra olive oil
1 kg kumara, peeled and cut into 2.5cm pieces
200 g bacon, rind removed and coarsely chopped
2 tablespoons red wine vinegar
1 tablespoon wholegrain mustard
1 tablespoon honey
6 green onions, thinly sliced
¼ cup flat-leaf parsley, chopped

Equipment Needed

2 Baking trays
Baking paper
Medium frying pan
Paper towels
Small jar with a lid
Large bowl

Instructions

Preheat your oven to 200°C (180°C fan-forced). This ensures that the vegetables will roast evenly and develop a beautiful golden-brown color.
Line two baking trays with baking paper. This prevents sticking and makes cleanup a breeze.
Place the potato pieces in a single layer on one of the prepared trays. Drizzle with half of the olive oil, about 1 tablespoon, and season generously with salt and pepper. Baking the potatoes in a single layer allows for maximum surface area to crisp up.
Bake the potatoes for 45 minutes, or until they are golden and crisp. The cooking time may vary slightly depending on your oven, so keep an eye on them. Once cooked, remove from the oven and let them cool slightly.
Place the kumara pieces on the remaining tray. Drizzle with the remaining olive oil (1 tablespoon), and season with salt and pepper.
Bake the kumara for 30 to 35 minutes, or until they are golden and tender. Again, check for doneness by piercing a piece with a fork; it should be easily pierced. Let the kumara cool slightly after baking.
While the potatoes and kumara are roasting, heat a medium frying pan over high heat.
Add the coarsely chopped bacon to the hot pan. Cook and stir for 3 to 4 minutes, or until the bacon is crisp. Stirring frequently prevents sticking and ensures even cooking.
Drain the cooked bacon on paper towels to remove any excess grease. This step is crucial for achieving the perfect crispy texture.
In a small jar with a lid, combine the extra olive oil (¼ cup), red wine vinegar, wholegrain mustard, and honey. Seal the jar tightly and shake well to combine. This creates a tangy and slightly sweet dressing that perfectly complements the earthy flavors of the potatoes and kumara.
In a large bowl, gently combine the cooled potatoes and kumara. Add the sliced green onions, crispy bacon, and half of the chopped parsley.
Pour the prepared dressing over the vegetables and toss gently to combine. Be careful not to overmix, as this can cause the potatoes and kumara to break apart.
Serve the salad sprinkled with the remaining parsley.

Expert Tips & Tricks

For extra flavor, try roasting the potatoes and kumara with a sprig of fresh rosemary or thyme.
If you don’t have red wine vinegar, apple cider vinegar or white wine vinegar can be used as a substitute.
To make this salad vegetarian, simply omit the bacon or substitute with smoked paprika for a smoky flavor.
Prepare the potatoes and kumara ahead of time and store them in the refrigerator until ready to assemble the salad. This is a great time-saver when preparing for a large gathering.
For a richer flavor, use a high-quality olive oil.
If you are short on time, you can boil the potatoes and kumara instead of roasting them. However, roasting enhances their flavor and texture.

Serving & Storage Suggestions

This potato and kumara salad is best served at room temperature or slightly warm. It makes a fantastic side dish for grilled meats, fish, or vegetarian entrees. Garnish with an extra sprinkle of fresh parsley for a pop of color.

Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. The dressing may become absorbed over time, so you may need to add a little extra olive oil or vinegar before serving. It is not recommended to freeze this salad, as the texture of the potatoes and kumara will change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	418.8 kcal	N/A
Calories from Fat	194 g	47%
Total Fat	21.6 g	33%
Saturated Fat	5.2 g	26%
Cholesterol	17 mg	5%
Sodium	307.1 mg	12%
Total Carbohydrate	49.8 g	16%
Dietary Fiber	6.8 g	27%
Sugars	8.6 g	N/A
Protein	7.7 g	15%

Variations & Substitutions

Spice it up: Add a pinch of chili flakes to the dressing for a touch of heat.
Add some greens: Mix in some baby spinach or arugula for added nutrients and flavor.
Different herbs: Substitute the parsley with other fresh herbs such as dill, chives, or cilantro.
Vegan option: Replace the honey with maple syrup or agave nectar. Use a vegan bacon substitute or omit it entirely.
Mediterranean twist: Add some crumbled feta cheese and Kalamata olives.

FAQs (Frequently Asked Questions):

Q: Can I use sweet potatoes instead of kumara?
A: Yes, you can substitute sweet potatoes for kumara. Keep in mind that sweet potatoes may have a slightly different texture and flavor, but the overall result will still be delicious.

Q: How can I prevent the potatoes and kumara from sticking to the baking tray?
A: Lining the baking tray with baking paper is the most effective way to prevent sticking. You can also try using a silicone baking mat.

Q: Can I make this salad ahead of time?
A: Yes, you can prepare the potatoes and kumara ahead of time and store them in the refrigerator. Assemble the salad just before serving for the best results.

Q: What is the best way to reheat leftover salad?
A: It’s best to enjoy the salad at room temperature, but if you prefer, you can gently warm it in a skillet over low heat or in the microwave. Be careful not to overheat, as this can make the vegetables mushy.

Q: Can I use pre-cooked bacon?
A: While you can use pre-cooked bacon for convenience, freshly cooked bacon will have a better flavor and texture.

Final Thoughts

This Potato and Kumara Salad is more than just a side dish; it’s a celebration of flavors and textures. The combination of sweet, savory, and tangy elements creates a truly irresistible culinary experience. So, gather your ingredients, fire up the oven, and prepare to transport your taste buds to the beautiful land of New Zealand. Don’t be afraid to experiment with variations and substitutions to create your own signature version of this beloved classic. And most importantly, share your culinary creation with friends and family and spread the joy of delicious food!

Potato and Kumara Salad Recipe