It’s already Sunday, so that calls for an extra special recipe today. I can finally share one of my favorite salads with you that appeared in the Spring issue of Country Sampler Farmhouse Style.
Here we’ve taken potato salad to another level by using a home-made Caesar dressing and adding a bit of fresh romaine lettuce just before serving.
Make sure the potatoes are warm when you toss them with the dressing, that way all the Caesar goodness is absorbed by the potatoes.
Caesar Potato Salad
3 pounds (8 to 10) medium red potatoes, scrubbed
¼ cup olive oil
1 minced small garlic clove
2 tablespoons lemon juice
2 teaspoons Dijon mustard
½ teaspoon Worcestershire sauce
½ teaspoon anchovy paste (optional)
2 Tbs mayonnaise
1 cup grated Parmesan cheese
1 ½ cups shredded romaine lettuce hearts
Salt and pepper
In a large pot, bring potatoes to a boil in salted water over high heat. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 ½ inch pieces.
In a large bowl, combine olive oil, garlic, lemon juice, mustard, Worcestershire sauce, anchovy paste, mayonnaise and Parmesan. Add potatoes while still warm and toss to combine. Season with salt and pepper. Add romaine hearts just before serving. To store, cover and refrigerate up to one day.
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