Caesar Potato Salad
- Total time
- 90 min
- Serves
- 4
- Cuisine
- American
Ingredients
- 1 garlic head
- 2 lb small yukon gold potatoes
- 1/2 cup mayo (plus 2 tbsp)
- 2 anchovies (minced into a paste)
- 1/2 tsp worcestershire sauce
- 1/3 cup parmigiano reggiano (grated and more for topping)
- 1 tsp dijon mustard
- 1 tbsp lemon juice (and the zest)
- Black pepper (to taste)
- A couple squirts of tabasco
- Water (to thin down the dressing)
- 3 green onions (chopped)
- 1/4 cup parsley (chopped)
- 1/3 cup panko
- 2 tbsp salsa macha (or chili oil)
Steps
- 1
First, add the potatoes whole to a pot of water. Then, bring to a boil and cook until fork tender. Let cool. Quarter or cut into small bites.
- 2
Secondly, cut the top off the garlic and add olive oil. Then, wrap it in foil and roast at 350F for 45-50 minutes.
- 3
Add the panko with the chili oil or salsa macha to a pan. Then, toast until golden. Add the lemon zest.
- 4
Then, squeeze the garlic onto a board, and using the back of a knife form into a paste with the anchovies.
- 5
Add the mayo to a bowl with the garlic, anchovies, Worcestershire, dijon, tabasco, lemon juice and parm. Then, add a bit of water to thin it out if needed.
- 6
Lastly, add the potatoes to the dressing. Mix in some of the herbs. Top with the rest. Add the panko, shaved parmesan and lots of black pepper.
Source: foodmymuse.com·Own this recipe or photo? Request removal