Potato Caesar Salad

Looking for a new twist on the classic Caesar salad? This Potato Caesar Salad is the perfect combination of creamy, crispy, and savory flavors that will have you coming back for more! Roasted baby potatoes with golden edges are tossed with crispy bacon, tangy red onion, and a rich, homemade Caesar dressing. The dressing, made with mayo, Greek yogurt, fresh lemon juice, Parmesan, and a hint of anchovy, brings that iconic Caesar flavor you love - elevated by the hearty texture of the potatoes. Perfect for BBQs, family dinners, or a potluck hit, this salad is both comforting and refreshing. With a burst of fresh parsley and chilled to perfection, it’s a crowd-pleaser that will transform any meal. Try it once, and it’s guaranteed to become a favorite!

Ingredients for Potato Caesar Salad

For the Salad:

• Baby potatoes: Tender and creamy, these potatoes form the heart of the salad, roasted to perfection for a crispy, golden edge.
• Olive oil: Adds richness and helps the potatoes roast evenly, creating a flavorful, crispy texture.
• Salt: Enhances the natural flavors of the potatoes and brings balance to the salad.
• Black pepper: Adds a touch of mild heat and depth to the seasoning.
• Bacon: Crispy and savory, bacon adds a rich, smoky flavor that complements the creamy dressing and potatoes.
• Red onion: Sharp and slightly sweet, finely chopped red onion brings a refreshing crunch and a burst of flavor to the salad.
• Fresh parsley: Bright and fragrant, parsley adds a fresh, herbaceous note to balance the richness of the salad.

For the Dressing:

• Mayonnaise: Creamy and rich, mayo forms the base of the dressing, adding smooth texture and indulgent flavor.
• Plain Greek yogurt: Adds tanginess and lightens up the dressing, providing a healthy twist while keeping it creamy.
• Freshly squeezed lemon juice: Bright and zesty, lemon juice brings freshness and cuts through the richness of the dressing.
• Garlic: Minced garlic adds a bold, aromatic kick, elevating the overall flavor of the dressing.
• Anchovy fillets (or paste): Provides a subtle, umami-packed depth of flavor, essential for that classic Caesar taste.
• Dijon mustard: Adds a tangy, slightly spicy element that gives the dressing a little extra bite.
• Grated Parmesan cheese: Rich and salty, Parmesan adds a nutty flavor and creamy texture to the dressing.
• Salt: Balances the flavors in the dressing and enhances the overall taste.
• Black pepper: Adds a subtle heat and rounds out the flavors in the dressing.

Can I use regular potatoes instead of baby potatoes?

Yes, you can definitely use regular potatoes instead of baby potatoes! Just make sure to cut them into bite-sized pieces to ensure even cooking and to achieve that nice, crispy texture when roasting. Yukon Gold or red potatoes are great alternatives because they hold their shape well and have a creamy texture. The flavor and texture of the salad will still be delicious, even with this substitution!

What can I substitute for anchovies in the dressing?

If you'd like to substitute the anchovies in the dressing, here are a few great alternatives:

• Worcestershire sauce: This sauce contains a small amount of anchovies and will provide a similar umami flavor. Use about 1-2 teaspoons as a replacement.
• Capers: Finely chopped capers can add a briny, salty flavor similar to anchovies. Use about 1 teaspoon.
• Olives: Minced green or Kalamata olives can add a briny, salty punch that mimics the anchovy taste. Use about 1 teaspoon.
• Soy sauce: A dash of soy sauce (about 1 teaspoon) can provide the umami depth that anchovies bring to the dressing.
• Miso paste: For a vegetarian option, 1 teaspoon of white or yellow miso paste adds a salty, savory element to the dressing.

Can I make the salad ahead of time?

Yes, you can definitely make the Potato Caesar Salad ahead of time! In fact, making it a few hours in advance allows the flavors to meld together even more. Here are some tips for preparing it ahead:

1. Make the Potatoes and Bacon Ahead: You can roast the potatoes and cook the bacon in advance. Store them separately in airtight containers in the fridge.
2. Prepare the Dressing: Whip up the Caesar dressing and store it in the fridge. Just give it a good stir before tossing it with the salad.
3. Assemble Before Serving: For the best texture, wait until just before serving to toss the potatoes, bacon, and dressing together. This prevents the salad from becoming soggy.
4. Garnish Fresh: Add the fresh parsley and any optional toppings like extra Parmesan or onions right before serving to keep them vibrant and fresh.

You can make the main components a day ahead, and when you're ready, just assemble and serve!

How to Make Potato Caesar Salad

1. Boil the Potatoes: Place the baby potatoes in a large pot of salted water. Bring the water to a boil and cook the potatoes for about 15-20 minutes, or until they are fork tender. Drain the potatoes and let them cool slightly.
2. Roast the Potatoes: Preheat the oven to 400°F (200°C). In a bowl, toss the boiled potatoes with olive oil, salt, and black pepper until they are evenly coated. Spread the potatoes on a baking sheet in a single layer. Roast in the preheated oven for about 20 minutes or until the potatoes are golden and crispy on the edges. Let them cool.
3. Cook the Bacon: While the potatoes are roasting, cook the bacon until crispy in a skillet over medium heat. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease. Crumble the bacon into small pieces once it's cooled.
4. Prepare the Dressing: In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, minced garlic, minced anchovies, Dijon mustard, and grated Parmesan cheese. Season the dressing with salt and black pepper to taste. Adjust the seasoning as needed.
5. Assemble the Salad: In a large mixing bowl, combine the roasted potatoes, crumbled bacon and chopped red onion,
6. Add the Dressing: Pour the prepared Caesar dressing over the potato mixture. Gently toss to ensure that the dressing coats all the ingredients evenly.
7. Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour before serving. This will allow the flavors to meld together. Just before serving, sprinkle chopped fresh parsley over the potato salad for a burst of color and freshness.