Caesar Potato Salad with Grilled Red Onion
Elevate your side dishes with this irresistibly bold Caesar Potato Salad with Grilled Red Onion, a creative twist on classic potato salad. Tender baby potatoes are paired with smoky, caramelized red onions fresh off the grill, then tossed in a creamy homemade Caesar dressing infused with zesty lemon, Parmesan, garlic, and a touch of savory anchovy paste. This recipe strikes the perfect balance between smoky and tangy flavors while offering a hearty, satisfying texture. Finished with a sprinkle of fresh parsley, this salad is a crowd-pleaser that's perfect for summer barbecues, picnics, or any occasion that calls for a standout side dish. Serve it warm or at room temperature for a versatile and mouthwatering addition to your table!
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Recipe Information
Ingredients
- 2 lbs Baby potatoes
- 2 large Red onion
- 3 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 Garlic cloves
- 0.5 cup Mayonnaise
- 2 tbsp Lemon juice
- 0.25 cup Parmesan cheese
- 1 tsp Dijon mustard
- 0.5 tsp Anchovy paste
- 2 tbsp Fresh parsley
Instructions
Rinse the baby potatoes thoroughly under cold water to remove any dirt, and then cut them in half.
Place the potatoes in a large pot, cover them with water, and add a pinch of salt. Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for about 10-12 minutes, or until they are fork-tender. Drain and set aside to cool slightly.
While the potatoes are cooking, peel the red onions and slice them into 1/2-inch thick rings. Lightly brush the onion slices with 1 tablespoon of olive oil and season them with a pinch of salt and pepper.
Heat a grill or grill pan over medium heat. Grill the red onion slices for about 3-4 minutes per side, or until they have softened slightly and have nice grill marks. Remove them from the grill, allow to cool, and then chop them into bite-sized pieces.
To prepare the dressing, finely mince the garlic cloves. In a small bowl, whisk together the mayonnaise, olive oil (2 tablespoons), lemon juice, Parmesan cheese, Dijon mustard, anchovy paste, and minced garlic. Season with salt and pepper to taste.
In a large mixing bowl, combine the cooked potatoes, grilled red onion pieces, and the Caesar dressing. Toss gently to coat everything evenly.
Sprinkle fresh parsley over the salad and toss lightly again to distribute.
Serve the Caesar Potato Salad warm or at room temperature. Optionally, garnish with extra Parmesan cheese or fresh parsley.
Nutrition Facts
Calories |
2172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.6 g | 176% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 3144 mg | 137% | |
| Total Carbohydrate | 217.2 g | 79% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 19.7 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 4379 mg | 93% | |
*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.
