Wednesday, May 22, 2013

Caesar Potato Salad


Here's a great easy and tasty potato salad that does not use mayonnaise.  This is more of a deli style potato salad that goes well with a deli sandwich.  The idea is quite simple.  Use classic Caesar salad dressing on potatoes with green olives, red onions and chopped hard boiled eggs.  It's quick. It's easy and it taste great.


The Caesar dressing recipe below makes about 1.5 cups.  The same dressing can be used on romaine lettuce, croutons and parmesan cheese to create a classic Caesar salad.  The dressing can be stored in the refrigerator for 7-10 days.

Servings: 3-4
Prep Time: 10 minutes
Cooking Time: 10-15 minutes

Ingredients:

Potato Salad
1.5 lbs. Golden Potatoes or Red Potatoes (cut into 1 inch cubes)
2 Eggs Hard Boiled and sliced or chopped
1 Cup Red Onions diced
1/2 Cup Green Olives with pimiento sliced
Parsley to garnish

Caesar Dressing
8 Anchovy fillets
2 Garlic Cloves
2 Egg yolks
2 Tablespoons lemon juice
3/4 Teaspoons Dijon Mustard
2 Tablespoons Olive Oil
1/2 Cup Vegetable Oil
1/4 Cup Parmesan Cheese finely grated

Boil the potatoes until it is soft enough to be pierced with a fork yet firm enough not to be easily mashed (about 8-10 minutes).  Drain and transfer the potatoes to a bowl and let cool to room temperature.

For the dressing mince the garlic cloves.  Lay the anchovies over the minced garlic and mince the anchovies with the garlic.  When the anchovies and garlic are finely minced, use the side of the knife to mash the two ingredients into a paste.  Transfer the paste into a large bowl.  Add the egg yolks, lemon juice, 2 tablespoons olive oil, vegetable oil and Dijon mustard to the bowl. Whisk the ingredients together until it forms a thick glossy dressing (about 2-3 minutes).  Add the finely grated parmesan cheese to the bowl and whisk once more until the cheese is well combined into the dressing.  Add salt and pepper to taste.  Set aside the Caesar dressing.

Returning to the bowl of potatoes, add the hard boiled eggs, red onions and green olives to the bowl. Pour in about a 1/4 Cup of the Caesar dressing and combine the ingredients together until the potatoes are well coated with the dressing.  Add more dressing according to your taste.  Garnish with chopped parsley and serve at room temperature or let it cool in the refrigerator and serve cold.

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