We love a good Caesar salad and the other day we got the idea to make a Caesar potato salad for July 4th festivities and, well, really for the whole summer! Instead of boiling potatoes, we roasted baby Yukon golds with a little olive oil and sea salt until fork tender. Then we tossed them in our favorite homemade Caesar dressing, along with the usual potato salad suspects … 🕵️♀️🔎 celery, boiled eggs, dill, and chives. Anchovy olives and grated Parmesan give the salad that extra Caesar touch! For even more flavor, add bacon or pancetta bits! It truly is a combination of a potato salad (sans mayo) and a potato salad! Happy 4th everyone!🎉
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Some people love anchovies while others don’t. We make the compromise of using anchovy-stuffed olives, which are a little bit more subtle and besides them, you get the benefit of also having the addition of olives in your salad, which is really good … unless you also don’t like olives, in which case you can leave the olives out altogether!
![Treks Caesar Potato Salad 2 Treks rsw 1280 35](https://treksandbites.com/wp-content/uploads/2021/08/rsw_1280-35-1024x766.jpg)
This salad can be made several hours ahead of time and refrigerated until ready to serve.
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Caesar Potato Salad
Ingredients
Roasting the Potatoes
- 1.5 lbs. Baby Yukon gold potatoes Dutch yellow peewee potatoes
- Lemon pepper
- Salt and pepper
- 2 tablespoon olive oil
Salad Fixings
- Roasted potatoes
- 2 stalks celery chopped or sliced
- 2 eggs hardboiled and coarsely chopped (include yolks or not, as you wish)
- 8-10 anchovy stuffed olives cut in half or quarters
- 2 tablespoons minced fresh dill
- 1 tablespoon minced chives
- 2 tablespoons minced parsley
- Salt and pepper to taste
- 3/4 cup grated Parmesan cheese or similar cheese
- 1/2 cup crumbled bacon or pancetta bits optional
- 1 recipe Caesar salad dressing below
Garnish: parsley sprigs
Caesar Dressing
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- juice of 1 small lemon or 2 tablespoons fresh lemon juice
- 1 large garlic clove crushed or minced
- 1/2 tablespoon Worcestershire Sauce
- 1 heaping tablespoon Dijon mustard
- 1/4 cup grated Parmesan or Pecorino Romano cheese or similar
- 1/8 cup pasteurized egg whites
- 1/4 to 1/2 teaspoon sea salt
- 1/4 to 1/2 teaspoon fresh ground black pepper
- Dash of white pepper
- 1 tablespoon anchovy olive juice optional
- 3 or 4 whole anchovy olives optional
Instructions
Roasting the Potatoes
- Preheat oven to 350 F. Clean baby potatoes and toss in olive oil. Season with salt and pepper. Roast for about 20-25 minutes, or until fork-tender. Cool to room temperature. Cut potatoes in half.
- Note- if you want to use larger potatoes, you can just cut them into bite-sized pieces before tossing them with olive oil and roasting.
Salad
- Toss potatoes with dressing to coat. Add remaining ingredients and toss again to coat everything well. Chill until ready to serve. Serve over a bed of lettuce and garnish with a few sprigs of parsley.
Caesar Dressing
- Put all ingredients into the food processor and blend until completely smooth. The dressing should be a little bit frothy almost. Set aside or refrigerate until ready to use.
What a delicious twist on a Caesar salad! Love all the brightness from the fresh herbs, and using anchovy-stuffed olives is such a smart was to jam-pack this salad with flavor. It looks so delicious!
Thank you so much! When your family is anti-mayo, you have to be creative with potato salad:) I think this salad is even better as it sits for a day so the potatoes can soak up all the flavors!