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Caesar Potato Salad


If making ahead, add enough chicken broth to moisten to desired texture before serving.


  • 2 1/2 pounds (about 8 red thin-skinned potatoes, scrubbed
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire
  • 2 teaspoons Dijon mustard
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 4 anchovy fillets, minced, plus about 5 whole fillets for garnish (about 1 ounce total)
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon minced fresh parsley
  • Salt and pepper


  1. In a 5- to 6-quart pan, bring 3 quarts water to a boil. Add potatoes, cover, and cook over medium heat until potatoes are just tender when pierced, 30 to 40 minutes.
  2. Remove all but one potato from cooking water; immerse in cold water. When cool, cut potatoes into 1/2-inch-wide slices. Continue to cook remaining potato over medium heat until very soft when pierced, and skin has begun to peel away, 5 to 10 minutes.
  3. Remove potato and cut in half; slice 1 half and add to the other sliced potatoes. Immerse remaining half in cold water until cool to touch, about 3 minutes; peel, cut in half again, and place in a blender with 1/2 cup of the cooking water. Whirl until smooth. Place in a small bowl; immerse bowl just to the rim in cold water until potato puree is cool.
  4. In a medium bowl, combine minced garlic, Worcestershire, Dijon mustard, lemon juice, red wine vinegar, and minced anchovies. Mix in 2/3 cup of the cooled potato puree; pour over sliced potatoes. (Discard remaining puree or reserve for another use.) Add grated parmesan cheese; gently mix to coat potatoes. Garnish with minced parsley and whole anchovy fillets. Add salt and pepper to taste.
  5. Serve, or if making ahead, chill up to 1 day.

Makes: 6 servings

Per serving: 184 cal., 8.7% (16 cal.) from fat; 6.5 g protein; 1.8 g fat (0.7 g sat.); 35 g carbo.; 300 mg sodium; 5.2 mg chol.

Posted by kdipaolo at Recipe Goldmine 7/10/01 8:31:26 pm.

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