Caesar Potato Salad. Chunky red potatoes pieces get tossed in a homemade, garlic & parmesan loaded, caesar salad dressing along with plenty of crisp cooked bacon. This is a summer barbecue side dish you’ll make time and again.
The idea for a Caesar Potato Salad is one I came up with quite a while ago and finally got around to making today.
Why did I wait so long!? This one is destined to become a favourite summer barbecue side dish from now on.
I know I wanted to have plenty of garlic punch in this recipe, just like a good caesar salad should have. The garlic needs to be somewhat mellow so I roasted it to bring out it’s sweetness.
Then, I mashed it into a paste before adding it to the salad dressing. That worked like a charm; plenty of mellow garlic flavour!
The other 2 elements in a good caesar salad for me are the freshly grated Parmesan Cheese and the crisp cooked bacon. Neither of these should be skimped on in this recipe!
The flavours all play nicely together with the tanginess of the dijon mustard, lemon juice and wine vinegar.
I’ve often made my own mayonnaise but in this case, I went straight for a good quality bottled mayo that formed a terrific base for the caesar dressing.
You’ll want to use this dressing to make a regular caesar salad as well, I’ll wager. It really is far better than anything you’ll find in a bottle on store shelves. Give it a try and see if you agree.
We have more side dish inspiration including everything from baked beans & corn bread to deliciously different potato and pasta salads. Be sure to check them all out in our collection of 26 Best BBQ Side Dishes too.
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- 3 -4 lbs of red potatoes
- 8 slices thick cut smoked bacon (crisp cooked and chopped)
- 1 cup good quality mayonnaise
- 1 small head of garlic, roasted & mashed into a paste (see note)
- 1/3 cup finely grated parmesan cheese
- 1 tbsp dijon mustard
- juice of half a lemon
- 1 tbsp Worcestershire Sauce
- 2 tbs of red wine vinegar (or white wine vinegar)
- 2 tbsp chopped fresh chives or parsley
- 1/2 tsp anchovy paste (optional or to taste)
- pinch salt and pepper to season
Wash the potatoes and cut into 1 inch chunks. Cook in gently simmering salted water for about 10 minutes or until fork tender. Be careful not to overcook them.
When cooked, drain and spread the potato chunks on a parchment paper lined cookie sheet to cool quickly.
While the potatoes are cooking, crisp cook the bacon and roughly chop with a chefs knife.
Mix all of the ingredients of the caesar salad dressing together and toss together in a large bowl along with the cooled potatoes and the crisp cooked bacon.
Chill well before serving.
Note: To roast a head of garlic, cut a little off the top of the head (1/4 inch or so) to reveal the cloves inside. Place the garlic head on a square of aluminum foil, sprinkle on a little salt and pepper to season and then drizzle with a teaspoon of olive oil. Bring all sides of the aluminum foil together and twist to seal the garlic head inside. Roast in a 350 degree F oven for about 45 minutes. Squeeze the garlic cloves out of their skins and mash with a fork until a smooth paste forms.
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