Caesar Potato Salad
|Small new potatoes||2 Pound, scrubbed (About 18 To 20 In Number)|
|Light mayonnaise||1⁄4 Cup (4 tbs)|
|Olive oil||2 Tablespoon|
|Fresh squeezed lemon juice||2 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Anchovy paste||1 1⁄2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced (Large Clove)|
|Romaine lettuce leaves||4|
|Chopped parsley||2 Tablespoon|
1. Cook potatoes in a large saucepan of boiling salted water for 15 minutes or until just tender when pierced. Drain; let cool slightly. Cut into halves or quarters. Place in a bowl.
2. In a small bowl, whisk together mayonnaise, oil, lemon juice, mustard, anchovy paste, Worcestershire sauce and garlic; season with salt and pepper to taste. Pour over warm potatoes; gently toss to coat. Cover and refrigerate up to 4 hours. Arrange in a lettuce-lined serving bowl; sprinkle with parsley.