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Caesar Potato Salad

fast.cook's picture
Ingredients
  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
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable
Interest: 
Quick

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