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.
Course
Side Dishes
Cuisine
North American
Prep Time20minutes
Cook Time10minutes
Total Time30minutes
Servings8servings
Ingredients
3 -4 lbsof red potatoes
8slicesthick cut smoked bacon(crisp cooked and chopped)
For the Caesar Salad dressing
1cupgood quality mayonnaise
1small head of garlic, roasted & mashed into a paste(see note)
1/3cupfinely grated parmesan cheese
1tbspdijon mustard
juice of half a lemon
1tbspWorcestershire Sauce
2tbsof red wine vinegar(or white wine vinegar)
2tbspchopped fresh chives or parsley
1/2 tspanchovy paste(optional or to taste)
pinch salt and pepper to season
Instructions
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.
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.