CAESAR POTATO SALAD
We love this recipe on a summer's day, but it works at any time of year.
Provided by Jennifer Murray
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 45m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 8 minutes. Drain and transfer potatoes to a baking dish. Drizzle olive oil over potatoes and season with black pepper.
- Bake in the preheated oven until tender, about 10 minutes.
- Mix potatoes, bacon bits, Caesar salad dressing, and green onions together in a bowl. Serve warm.
Nutrition Facts : Calories 238.9 calories, Carbohydrate 41.1 g, Cholesterol 6.8 mg, Fat 5.9 g, Fiber 4.4 g, Protein 6.8 g, SaturatedFat 1.3 g, Sodium 172.7 mg, Sugar 2.6 g
CAESAR POTATO & EGG SALAD RECIPE - (4.5/5)
Provided by á-46380
Number Of Ingredients 9
Steps:
- Place potatoes in large microwave bowl and cook on high for 3-4 minutes or until heated through. Cool and add eggs, celery, onions, salad dressing, parmesan cheese, mayonnaise, bacon and parsley. Toss to combine and serve cold, or at room temperature.
EASY CAESAR POTATO SALAD
Lemon, garlic and anchovies rule this creamy potato salad for a Caesar-inspired side dish.
Provided by Food Network Kitchen
Time 40m
Yield 4-6
Number Of Ingredients 12
Steps:
- Put the potatoes in a saucepan with enough water to cover by 2 inches. Bring the water to a boil and cook the potatoes until tender, 15 to 20 minutes. Drain and let cool for 5 minutes. Peel the potatoes and cut them into chunks. Put in a medium bowl and sprinkle with the vinegar while still warm; season with 1/2 teaspoon salt.
- Whisk together the mayonnaise, lemon juice, mustard, sugar, anchovies, garlic and 1 teaspoon salt in a large bowl. Add the potatoes and toss to coat.
- Heat the oil in a skillet over medium heat. Add the panko and cook until brown, about 3 minutes. Stir in the parsley.
- Transfer the potatoes to a serving dish and sprinkle with the parsley breadcrumbs.
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