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Caesar Potato Salad
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.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 servings
Ingredients
- 3 -4 lbs of red potatoes
- 8 slices thick cut smoked bacon (crisp cooked and chopped)
For the Caesar Salad dressing
- 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
Instructions
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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.
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When cooked, drain and spread the potato chunks on a parchment paper lined cookie sheet to cool quickly.
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While the potatoes are cooking, crisp cook the bacon and roughly chop with a chefs knife.
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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.
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Chill well before serving.
Recipe Notes
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.