Try our healthy Kipfler Potato Salad at your next barbecue. Crunchy, buttery potatoes, fresh herbs and a zingy lemon dressing are perfect partners for grilled meats.
Our Kipfler Potato Salad is perfect if you are looking for an alternative to mayonnaise-laden potato salads. It is made by roasting kipfler potatoes until they are crisp and golden, then drizzling them with a zingy lemon olive oil vinaigrette and tossing in a plethora of fresh aromatic herbs.
If you are looking for a more substantial potato salad, then my Grandad's Potato Salad recipe would be perfect.
For something a little bit different, why not try our Sweet Potato Salad with Cranberries and Almonds - just so good!
What’s the Difference Between Kipfler and Fingerling Potatoes?
They are one in the same thing; in Australia, we refer to them as Kipfler, while in the US, they are called fingerling potatoes. You will find them in stores during spring and early in autumn/fall.
They look like chubby fingers - small and stubby and naturally grow small and narrow; they come in various colours (gold, purple and red).
Kipfler potatoes are a waxy potato variety which means they are less starchy and hold their shape well. Their thin skins mean that they don't require peeling; they are such a great time saver!
They have a mild, nutty, buttery flavour and a firm and moist texture which makes them a great potato for roasting, boiling, baking and for salads!
Let's Talk Ingredients and Substitutions!
- Kipfler or Fingerling Potatoes - they are definitely the star of the show, but you can swap for chat potatoes or small new potatoes instead.
Alternatively, any waxy potato would also work, such as Yukon gold, dutch cream or Desiree. For this salad, cut them lengthwise into quarters as you would do for wedges.
- Fresh Herbs - we have used parsley, as it is a hardy herb and is readily available, and some aromatic basil because there was just so much of it growing in the garden.
But you could also try any soft herb combination that you have on hand along with parsley; try some dill, tarragon or mint.
I also love making this salad with woody herbs such as fresh rosemary, thyme or lemon thyme. If you are going to use woody herbs, add a few stems with the potatoes while you are roasting them for some added flavour.
- Fresh Lemon Juice - used to add some delightful zing, definitely use fresh lemons rather than bottled lemon juice, as it has a much brighter flavour. Bottled versions are muted and can sometimes be a little bitter.
You Will Need
How to Make this Salad
What I love about this Kipfler Potato Salad is that it delivers a lot of flavour for not a lot of work; it is just a case of washing, cutting, roasting the potatoes, chopping the herbs and tossing them with some fresh lemon juice! Super, duper easy yet just so delicious.
Step 1 - Prepare the potatoes
Preheat your oven to 220°C (428°F) and line a baking tray.
As we are leaving the skins on for our kipfler potato salad, it is essential that the potatoes are cleaned thoroughly.
Rinse them well under cold running water. Then use a small scrubbing brush or sponge with a steel wool side to scrub all the dirt from them.
Remove any sprouts, eyes or blemishes with a small knife and rinse them again.
Cut them in half lengthwise, and if they are too long, cut them in half again.
Arrange your potatoes in a lined baking tray. Drizzle with a ¼ cup of olive oil and season with salt and pepper.
Place in the middle tray of your preheated oven for approximately 15 minutes, at which point they start to brown. Turn them around and cook for a further 15-20 mins until they are all golden and soft when tested with a fork.
Step 2 - Prepare the herbs.
Rinse well in a colander under cold running water, then pat dry.
Remove the parsley leaves from the stems by holding the stems and either use a chef’s knife to shave the leaves off with the blade pointing away from you. You can leave the more tender stems attached. For the basil, just simply pick the leaves from the stems.
Gather the parsley leaves in the centre of your board. Start from on one side of the pile and cut through them, making only a few deliberate cuts. Gather them again in a pile and cut through them again until roughly chopped.
Pick the basil leaves from the stems and roughly chop any large leaves.
Step 3 - Assemble your Kipfler Potato Salad
Remove your potatoes from the oven once they are fully cooked, then transfer them to a mixing bowl.
Add the remaining oil, lemon juice and herbs. Toss until combined, taste the salad and adjust seasonings according to your taste.
Arrange in a salad bowl and serve; this salad is great, both hot and cold.
This herby potato salad pairs beautifully with barbecued red meats and poultry or would make a wonderful side to a gorgeous roast.
I also love it with flaked smoked trout or grilled fish such as salmon, barramundi or snapper.
Try it with some rib-eye steaks or wonderful roast porchetta, or even a whole roasted salmon.
People Also Ask...
Look for unwashed potatoes that are firm and dry. Avoid ones that are wrinkled and spongy and any green ones, as the green means that there are toxins present (the toxin solanine).
You can roast your potatoes, season and pour over the lemon juice several hours before you are ready to serve this salad.
Prepare the herbs and add them to your salad just a few minutes before serving.
Keep it in an airtight container in the fridge, and you should be able to enjoy it for a few days after you make it. Any longer, the fresh herbs will brown, and the lemon juice will be a bit too acidic.
You could easily enjoy this salad for a few days after you make it, but what I like to do is chop up the potatoes and sauté them with some onions, then add some whisked eggs and a mix of grated cheeses and transform it into a tasty frittata for an easy lunch.
Kipfler potatoes have a lower GI than many high-starch potato varieties; this means that they won't raise blood sugar levels too quickly and makes them a great option for diabetics.
Other Salads to Try
- 600 grams Kipfler/fingerling potatoes* (approximately 17.64 ounces)
- ¼ bunch flat-leaf parsley
- ½ bunch basil
- ⅓ cup extra-virgin olive oil
- ¼ cup lemon juice
- Sea salt and cracked black pepper
- Preheat oven to 180°C (360°F).
- Scrub the potatoes and wash them, remove any damaged parts, then cut them in half lengthwise and if they are too long cut them in half again.
- Line a baking tray with baking paper, arrange the potatoes flat on the tray and drizzle with a ¼ cup of the olive oil, season with salt and pepper.
- Place in the middle tray of your oven for approximately 30 minutes at which point they would be starting to brown, turn them to brown on the opposite side.
- Cook for a further 20-30 minutes until they are all golden and soft when tested with a fork.
- While your potatoes are cooking, wash all your herbs, shake and pat dry to remove excess water. Chop the parsley and cut the basil chiffonade.
- Remove your potatoes from the oven once they are fully cooked and transfer to a mixing bowl.
- Add the remaining oil, lemon juice and herbs. Toss until combined, taste the salad and adjust seasonings according to your taste.
- Arrange in a salad bowl and serve.
- You can also use chat potatoes, baby potatoes, or any waxy potato would also work, such as Yukon gold, dutch cream or Desiree. For this salad, cut them lengthwise into quarters as you would do for wedges.
- Make sure your potatoes are cut evenly so they can cook the same, and avoid over or undercooked spuds.
- Don’t overcrowd your roasting pan, and make sure that they are evenly spaced. This makes them golden and crisp and not soggy.
- Don’t forget to turn them halfway through the cooking process so that they brown evenly and are crispy all over.
- If you have time, soak your potatoes overnight in cold water in the fridge, this helps remove the starch and makes them crisp up beautifully when roasting.
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