Caesar Potato Salad

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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Caesar Potato Salad with all the regular potato fixings!

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!

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Caesar Potato Salad is a great way to change up the regular potato salad this summer!

This salad can be made several hours ahead of time and refrigerated until ready to serve. 

Caesar Potato Salad

Prep Time 40 minutes


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


    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.


    • 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.


    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.
    Author: Suz

    Join the Conversation

    1. 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!

      1. 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!

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