Potato Caesar Salad Recipe

Name: Potato Caesar Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pound small red potatoes, scrubbed but not peeled; 5 anchovy fillets, drained and minced; 2 cloves garlic, minced; 1 tablespoon grainy Dijon mustard; 2 teaspoons dried thyme; 1 large egg yolk; 3 tablespoons balsamic vinegar; 2 tablespoons fresh lemon juice; 1/2 cup vegetable oil; 1 cup olive oil; 8 sun-dried tomatoes, packed in oil, drained and finely chopped; Salt and freshly ground black pepper to taste; 1 bunch parsley, stems discarded, leaves minced; 1 cup freshly grated Parmesan cheese

Servings: persons

4 pound small red potatoes, scrubbed but not peeled
5 anchovy fillets, drained and minced
2 cloves garlic, minced
1 tablespoon grainy Dijon mustard
2 teaspoons dried thyme
1 large egg yolk
3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1/2 cup vegetable oil
1 cup olive oil
8 sun-dried tomatoes, packed in oil, drained and finely chopped
Salt and freshly ground black pepper to taste
1 bunch parsley, stems discarded, leaves minced
1 cup freshly grated Parmesan cheese

1
Place the potatoes in a large pot and add water to cover.
2
Heat to a boil, then lower the heat and simmer uncovered until fork-tender, about 25 minutes.
3
Drain in a colander and let cool a few minutes.
4
While the potatoes are cooking, make the Caesar dressing.
5
Place the anchovies, garlic, mustard, thyme, egg yolk, vinegar, and lemon juice in a food processor and process just to combine.
6
With the machine running, pour the oils through the feed tube in a thin, steady stream to make a thick mayonnaise.
7
Add the sun-dried tomatoes and pulse just to combine.
8
Season the dressing to taste with salt and pepper.
9
Cut the warm potatoes into large uneven chunks.
10
Toss with a generous amount of Caesar dressing to bind, then mix in the parsley and Parmesan.
11
Serve at once or at room temperature.

1345

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 4 pound small red potatoes, scrubbed but not peeled, 5 anchovy fillets, drained and minced, 2 cloves garlic, minced, 1 tablespoon grainy Dijon mustard, and more.

Yes, Potato Caesar Salad 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.

Potato Caesar Salad

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