Caesar Potato Salad
Elevate your classic potato salad with a bold twist in this Caesar Potato Salad recipe! Combining tender baby potatoes with the rich, tangy flavors of a homemade Caesar dressing, this dish is brimming with culinary charm. Freshly minced garlic is sautéed to infuse aromatic olive oil, which is then blended with creamy mayonnaise, zesty Dijon mustard, anchovy paste, and a splash of lemon juice for a perfectly balanced dressing. Tossed with chopped parsley for a touch of freshness and topped with crunchy croutons for added texture, every bite is a delightful fusion of comfort and sophistication. Ready in just 35 minutes and perfect for serving six, this irresistible potato salad is ideal for family dinners, potlucks, or summer barbecues. Bursting with bold flavors and textures, it's a modern side dish that will wow your guests while staying true to timeless Caesar-inspired goodness!
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Recipe Information
Ingredients
- 900 grams baby potatoes
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 2 count garlic cloves (minced)
- 120 grams mayonnaise
- 15 grams Dijon mustard
- 30 milliliters lemon juice (freshly squeezed)
- 5 milliliters Worcestershire sauce
- 5 grams anchovy paste
- 50 grams Parmesan cheese (grated)
- 1 teaspoon black pepper (freshly ground)
- 15 grams fresh parsley (chopped)
- 100 grams croutons
Instructions
Place the baby potatoes in a large pot and cover with cold water. Add the kosher salt to the water.
Bring the pot to a boil, then reduce the heat to a simmer. Cook the potatoes for 15-20 minutes, or until they are fork-tender.
Drain the potatoes and let them cool slightly. Once cool enough to handle, cut larger potatoes in half and leave smaller ones whole for uniform bite-sized pieces.
While the potatoes are cooling, heat 2 tablespoons of olive oil in a small skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant. Remove from heat and set aside.
In a large mixing bowl, prepare the Caesar dressing by whisking together the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, anchovy paste, the sautéed garlic with its oil, grated Parmesan cheese, and black pepper.
Add the cooled, cut potatoes to the mixing bowl with the Caesar dressing. Toss gently to coat all the potatoes evenly in the dressing.
Fold in the chopped parsley and mix lightly.
Transfer the salad to a serving platter or bowl. Top with croutons and additional Parmesan cheese, if desired.
Serve immediately at room temperature or refrigerate for up to 2 hours before serving.
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 801 mg | 35% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 4.1 g | 14% | |
| Total Sugars | 1.9 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 724 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
