Caesar Potato Salad Recipes

CAESAR POTATO SALAD

Steps:

• In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.
• In a large bowl, combine olive oil, garlic, lemon juice, and Parmesan. Add potatoes and toss to combine. Season with salt and pepper. Add romaine hearts just before serving. To store, cover and refrigerate up to 1 day.

CAESAR POTATO SALAD

Steps:

• Cook potatoes in boiling water in saucepan 10 to 12 min. or until tender; drain.
• Pour dressing over potatoes in large bowl.
• Add remaining ingredients; mix lightly. Serve warm. Or, cover and refrigerate several hours or until chilled.

EASY CAESAR POTATO SALAD

Steps:

• Put the potatoes in a saucepan with enough water to cover by 2 inches. Bring the water to a boil and cook the potatoes until tender, 15 to 20 minutes. Drain and let cool for 5 minutes. Peel the potatoes and cut them into chunks. Put in a medium bowl and sprinkle with the vinegar while still warm; season with 1/2 teaspoon salt.
• Whisk together the mayonnaise, lemon juice, mustard, sugar, anchovies, garlic and 1 teaspoon salt in a large bowl. Add the potatoes and toss to coat.
• Heat the oil in a skillet over medium heat. Add the panko and cook until brown, about 3 minutes. Stir in the parsley.
• Transfer the potatoes to a serving dish and sprinkle with the parsley breadcrumbs.

CAESAR-STYLE POTATO SALAD

Steps:

• Cook potatoes in boiling water to cover 20 to 30 minutes or until tender; drain.
• Peel& cube potatoes.
• Combine potato, onion, bacon, eggs, and parsley; toss gently.
• Combine oil& remaining ingredients, beating with wire whisk until blended.
• Pour dressing over potato mixture, and toss gently to combine.

CAESAR POTATO SALAD

Steps:

• Bring a large pot of salted water to boil.
• Add potatoes, cover and cook for 18 minutes.
• Drain.
• Place potatoes on paper towels or a clean dish towel and pat dry.
• Cut into 1/4 inch cubes and place in a large salad bowl.
• Sprinkle with onions, parsley, lemon rind, and garlic, set aside.
• In a food processor or blender mix together the egg, buttermilk, mayo, lemon juice, anchovy paste and blend until smooth.
• Pour over potatoes and toss.
• Add the parmesan cheese, pepper and salt.
• Toss well and chill or serve warm.

GRILLED CAESAR POTATO SALAD

Steps:

• Parboil the potatoes for 10 minutes only.
• Drain and toss in a mixture of 1/2 cup olive oil mixed with 6 cloves of garlic chopped.
• Let sit 5 minutes in oil stirring frequently.
• Transfer potatoes to a Med- Low heated BBQ grill.
• (A Grilling basket works great for this) Retain bowl and remaining oil garlic mixture.
• Turn potatoes frequently and cook till golden brown and crisp and done.
• Remove and return to bowl in which the oil/garlic was in.
• Add Chopped bacon, onions and Caesar salad dressing.
• Toss and serve immediately.