Caesar Potato Salad Recipe

Nice change from traditional potato salad.


  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 2 slices French bread
  • 1 1/2 pounds small red potatoes
  • 3 tablespoons dry vermouth
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons anchovy paste
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup chopped green onions
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • Romaine lettuce leaves (optional)
  • 1/4 cup grated fresh Parmesan cheese


Combine oil and garlic; let stand 30 minutes. Preheat oven to 350°.

Brush 1 1/2 teaspoons oil mixture over bread; cut into cubes. Place bread cubes in a single layer on a jelly-roll pan. Bake at 350° for 9 minutes or until toasted.

Steam potatoes, covered, 18 minutes or until tender. Let cool; cut into 1/4-inch-thick slices. Combine potato slices and vermouth; toss gently to coat.

Combine remaining oil mixture, vinegar, and next 7 ingredients (vinegar through parsley) in a bowl. Pour dressing over potatoes; toss gently to coat. Cover and chill.

Serve in a lettuce-lined bowl, if desired. Sprinkle with cheese and croutons.