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Caesar Potato Salad

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.
Course Side Dishes
Cuisine North American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 servings


  • 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


  1. 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.
  2. When cooked, drain and spread the potato chunks on a parchment paper lined cookie sheet to cool quickly.
  3. While the potatoes are cooking, crisp cook the bacon and roughly chop with a chefs knife.
  4. 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.
  5. 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.