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5 from 1 vote
Caesar Potato Salad

All the flavors of the classic Caesar mixed in with potatoes. Anchovies optional.

Course: Salad, Side Dish
Cuisine: American
Keyword: anchovies, caesar, parmesan, parsley, potato
Servings: 4 Servings
Author: HelenFern
  • 2 LARGE russet potatoes
  • 1/2 cup grated fresh parmesan (not canned)
  • 2 Tablespoons capers
  • 2 cloves crushed fresh garlic
  • 1/2 cup Caesar salad dressing (I used Cardini's)
  • 2 Tablespoons fresh parsley, chopped
  • 1 teaspoon lemon pepper
  • 1 Tablespoon chopped anchovies (optional)
  • Salt and pepper to taste
  1. Cut the potatoes in half and place in a pan of salted water.

  2. Bring to a boil, then reduce heat to medium and cook until the potatoes are both fork tender.

    (No need t peel them. The peel will slide off after cooked.)

  3. Once the potatoes are done, drain and chill for at least an hour.

  4. When the potatoes are fully cooled, slide the skin off and cut them into bite sized pieces. The softer outer edges will mush into the salad and add some creaminess to the finished dish.

  5. Place the potatoes in a large bowl.

  6. Stir in all the remaining ingredients (except the anchovies and croutons) and mix well.

  7. Add additional salt and pepper to taste.

  8. Chill for at least three hours or over night.

  9. If you are using anchovies, stir them in at serving. Top with some croutons to add some texture and add to the "Caesarness" to the potato salad.

  10. Serve!

Recipe Notes

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