Caesar Potato Salad With Grilled Red Onion Recipe

Name: Caesar Potato Salad With Grilled Red Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 anchovy fillets rolled with capers; 2 garlic cloves, coarsely chopped; 3 tablespoons olive oil, divided; 2 tablespoons fresh lemon juice; 2 teaspoons Dijon mustard; 1 teaspoon hot pepper sauce; 1/2 teaspoon Worcestershire sauce; 1/3 cup mayonnaise; 1 large red onion (about 1 pound), peeled; 2 pounds red-skinned baby potatoes; 3 tablespoons freshly grated Parmesan cheese; Romaine lettuce leaves

Servings: persons

3 anchovy fillets rolled with capers
2 garlic cloves, coarsely chopped
3 tablespoons olive oil, divided
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon hot pepper sauce
1/2 teaspoon Worcestershire sauce
1/3 cup mayonnaise
1 large red onion (about 1 pound), peeled
2 pounds red-skinned baby potatoes
3 tablespoons freshly grated Parmesan cheese
Romaine lettuce leaves

1
Puree anchovies and garlic in small processor, scraping down sides of bowl occasionally. Add 2 tablespoons oil and next 4 ingredients; process until smooth. Add mayonnaise and pulse just to blend. Season dressing with salt and pepper.
2
Prepare barbecue (medium heat). Cut onion into 1-inch cubes; thread onto metal skewers. Brush onion cubes with remaining 1 tablespoon olive oil; sprinkle with salt and pepper. Grill until lightly charred and soft, turning occasionally for even grilling, about 12 minutes. Cool. Remove onion cubes from skewers and place in large bowl. (Can be prepared 2 hours ahead. Let stand at room temperature.)
3
Place potatoes in large pot. Add enough water to cover by 1 inch. Bring to boil. Reduce heat to medium-high and boil until potatoes are just tender, about 15 minutes. Drain; cool.
4
Cut potatoes into wedges. Add potatoes and cheese to bowl with onion cubes. Pour dressing over potatoes; toss to coat. Season salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
5
Line large plate with romaine lettuce leaves. Spoon potato salad into center of lettuce and serve.

548

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 anchovy fillets rolled with capers, 2 garlic cloves, coarsely chopped, 3 tablespoons olive oil, divided, 2 tablespoons fresh lemon juice, and more.

Yes, Caesar Potato Salad With Grilled Red Onion falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Caesar Potato Salad With Grilled Red Onion

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions