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Caesar Potato Salad

Prep Time 40 minutes

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.

    Notes

    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