Potato Caesar Salad
Potato Caesar Salad is a delightful twist on the classic Caesar salad, featuring tender baby potatoes that are first boiled, then roasted to crispy perfection.
Ingredients
For the Salad:
- 1 kg baby potatoes washed, whole or halve
- 1 tbsp olive oil
- salt to taste
- black pepper to taste
- 6 - 8 strips of bacon
- 1/4 cup red onion finely chopped
- 1/4 cup fresh parsley chopped
For the Dressing:
- 1/2 cup mayonnaise
- 2 tbsp plain Greek yogurt
- 2 tbsp freshly squeezed lemon juice
- 1 clove garlic minced
- 2 anchovy fillets (minced) or 1 teaspoon anchovy paste
- 1 tsp Dijon mustard
- 1/4 cup Parmesan cheese grated
- salt to taste
- black pepper to taste
Instructions
- 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.
- 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.
- 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.
- 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.
- Assemble the Salad: In a large mixing bowl, combine the roasted potatoes, crumbled bacon and chopped red onion,
- Add the Dressing: Pour the prepared Caesar dressing over the potato mixture. Gently toss to ensure that the dressing coats all the ingredients evenly.
- 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.
- Dobar tek!
Notes
You can use regular potatoes. Just cut them into bite-sized pieces to ensure even cooking.
If you prefer not to use anchovies, you can substitute them with a teaspoon of Worcestershire sauce or capers for a similar salty and umami flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.