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.
CAESAR POTATO SALAD
With this recipe, you won't have to choose between Caesar salad and potato salad. It combines them, giving you the best of both worlds.
Provided by My Food and Family
Categories Salad Dressings
Time 20m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Cook potatoes in boiling water in saucepan 10 to 12 min. or until tender; drain.
- Pour dressing over potatoes in large bowl.
- Add remaining ingredients; mix lightly. Serve warm. Or, cover and refrigerate several hours or until chilled.
Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 460 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 2 g, Protein 6 g
CAESAR POTATO SALAD
Can't decide between Caesar and potato salad? With this inventive recipe, you won't have to.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 50m
Number Of Ingredients 7
Steps:
- In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.
- In a large bowl, combine olive oil, garlic, lemon juice, and Parmesan. Add potatoes and toss to combine. Season with salt and pepper. Add romaine hearts just before serving. To store, cover and refrigerate up to 1 day.
Nutrition Facts : Calories 301 g, Fat 13 g, Fiber 4 g, Protein 10 g, SaturatedFat 4 g
WARM CAESAR POTATO SALAD
This easy recipe is the best of two favorite summer salads! It has all the yummy flavors of Caesar salad combined with the comforting bite of potatoes.
Provided by Stacie
Categories Salads
Time 34m
Number Of Ingredients 11
Steps:
- Boil potatoes in salted water until just tender, about 20 minutes. Drain and let cool slightly. Cut into cubes. Set aside.
- Tear lettuce into bite sized pieces and put in a large bowl. Set aside.
- In a large skillet, heat olive oil over medium heat and cook the garlic for 2 minutes. Stir in lemon juice, parsley, Worcestershire sauce, mustard and salt and pepper.
- Add in potatoes and cook over medium heat for 2 minutes, stirring constantly.
- Pour potato mixture into bowl with lettuce and toss. Sprinkle with Parmesan cheese and toss. Add croutons to individual salad plates, if desired.
Nutrition Facts : Calories 730 calories, Carbohydrate 100 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 31 grams fat, Fiber 12 grams fiber, Protein 15 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 354 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 24 grams unsaturated fat
NEW POTATO SALAD
Make a classic potato salad using new potatoes to serve as a simple side dish, or as part of a summer barbecue buffet
Provided by Merrilees Parker
Categories Buffet, Dinner, Lunch, Side dish, Vegetable
Time 10m
Number Of Ingredients 6
Steps:
- Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly whisk in the oil to form a smooth emulsion. Season to taste.
- Drain the potatoes and tip into a large bowl. Drizzle over the dressing and gently mix. Leave to stand for 15 mins to allow the potatoes to absorb the flavours. To serve, stir the parsley and spring onions into the potatoes. Season to taste and serve immediately.
Nutrition Facts : Calories 219 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
GRILLED CAESAR POTATO SALAD
Make and share this Grilled Caesar Potato Salad recipe from Food.com.
Provided by Mike B.
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Parboil the potatoes for 10 minutes only.
- Drain and toss in a mixture of 1/2 cup olive oil mixed with 6 cloves of garlic chopped.
- Let sit 5 minutes in oil stirring frequently.
- Transfer potatoes to a Med- Low heated BBQ grill.
- (A Grilling basket works great for this) Retain bowl and remaining oil garlic mixture.
- Turn potatoes frequently and cook till golden brown and crisp and done.
- Remove and return to bowl in which the oil/garlic was in.
- Add Chopped bacon, onions and Caesar salad dressing.
- Toss and serve immediately.
Nutrition Facts : Calories 984.8, Fat 53, SaturatedFat 10.9, Cholesterol 26.3, Sodium 675.1, Carbohydrate 111, Fiber 11.9, Sugar 7.5, Protein 18
CAESAR SALAD POTATO SKINS RECIPE BY TASTY
Brushed with tangy dressing and filled with cheesy bread crumbs and crunchy dressed romaine, these Caesar salad potato skins have it all! Serve at your next party for a refreshing, satisfying bite.
Provided by Tikeyah Whittle
Categories Appetizers
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the potatoes on the prepared baking sheet. Brush with 3 tablespoons olive oil and season with salt and pepper.
- Bake until the potatoes are tender and golden brown, 40-50 minutes. Let cool for 5 minutes.
- Transfer the potatoes to a cutting board and cut in half lengthwise. Using a small spoon, scoop out the potato flesh and save for another use or discard, leaving a ⅛-inch-thick shell of potato and skin on all sides. Return the potato shells to the baking sheet. Turn the broiler on high.
- In a large bowl, whisk together the remaining 3 tablespoons olive oil, the lemon juice, mustard, garlic paste, and anchovy paste until smooth.
- Brush some of the dressing over the insides of the potato shells. Sprinkle each with 1 teaspoon Parmesan cheese and ½ teaspoon bread crumbs.
- Broil the potato skins until the outsides are crisp and the cheese is browned, 5-10 minutes.
- Meanwhile, add the lettuce to the bowl with the remaining dressing and toss to coat well.
- Transfer the hot potato skins to a serving platter. Divide the lettuce among the potato skins. Serve with lemon wedges for squeezing.
- Enjoy!
Nutrition Facts : Calories 381 calories, Carbohydrate 59 grams, Fat 13 grams, Fiber 6 grams, Protein 8 grams, Sugar 3 grams
WARM CAESAR POTATO SALAD
Make and share this Warm Caesar Potato Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes in boiling water until tender, about 10 minutes.
- Drain and set aside; keep warm.
- Line a large salad bowl or platter with torn lettuce leaves; pour dressing, salt, pepper, and half of cheese over potatoes, tossing to coat.
- Pour potatoes over lettuce; top with remaining cheese, bacon, and croutons.
WARM POTATO SALAD WITH CAESAR DRESSING
Great with grilled meat or fish, or try it cold the next day as part of a picnic lunch
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 30m
Number Of Ingredients 8
Steps:
- Cook the potatoes in boiling salted water until tender. Meanwhile, pound the garlic and anchovy fillets to form a paste. Mix with the mayonnaise, olive oil, lemon juice and Parmesan. Season with salt and pepper.
- Toss the dressing through the potatoes with the spring onions while still warm.
Nutrition Facts : Calories 321 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.59 milligram of sodium
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