Roasting the Potatoes

• 1.5 lbs. Baby Yukon gold potatoes Dutch yellow peewee potatoes
• Lemon pepper
• Salt and pepper
• 2 tbsp. olive oil
• 1 tsp. Ranch Revolution herb blend

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
• 1/2 tsp. Ranch Revolution
• 1 tablespoon anchovy olive juice optional
• 3 or 4 whole anchovy olives optional