Caesar Potato Salad

The perfect added richness to baby yellow potatoes

I am surprised Caesar dressing isn’t used in more recipes. It’s rich, full of umami, and has a citrusy finish that’s perfect for summer. Since the official salad of summer is potato salad (based on my market research), why not make a rich potato salad cloaked in creamy Caesar dressing?

This dish is fairly simple. Unlike the more detailed potato salad recipe (See here), it requires nothing more than a pre-roast on the potatoes and a quick whisk of Caesar dressing. Toss and garnish, and you’re all set.

Ingredients:

1 lb Melissa’s Produce Baby Dutch Yellow Potatoes

2 tablespoons butter (melted)

salt and fresh cracked pepper to season

3 hard-boiled eggs (chopped)

1/4 red onion small dice

2 tablespoon chives

1 lemon zested

4 slices of old bread large dice

1 tablespoon olive oil

marinated white anchovies for garnish (optional)

For the dressing:

1/4 cup Primal Kitchen Mayonaisse

2 Tablespoons Parmesan freshly grated

1 tbsp Lemon juice

1/2 tbsp Sherry Vinegar

3/4 tsp Worcestershire Sauce

1/2 tbsp Dijon Mustard

1 tsp Anchovy Paste (or chopped anchovy)

1 tsp Garlic, minced

1/2 cup Extra Virgin Olive Oil

Instructions:

1. Toss the potatoes in the butter and roast for about 35 minutes in a 350F oven or until soft (depends on the size of the potato).

2. While the potatoes are cooking, toss the bread in the olive oil and season with salt and pepper. Roast until toasted, about 8-10 minutes.

3. For the dressing combine all the ingredients in a bowl and whisk together until smooth.

4. Cool the potatoes and slice in half. Place in a bowl with the onion, egg and the zest of 1 lemon.

5. Toss the salad and garnish with croutons, grated parmesan, fresh chives and anchovies.