Caesar Potato Salad

Caesar Potato Salad
Serves 6
  1. 2 pounds small unpeeled round red potatoes
  2. 8 unpeeled cloves garlic
  3. ¼ teaspoon salt
  4. ¼ teaspoon pepper
  5. 3 tablespoons fresh lemon juice
  6. 1 ½ tablespoons extra virgin olive oil
  7. 1 tablespoon water
  8. 2 teaspoons anchovy paste
  9. 1/3 cup diced purple onion
  10. ¼ cup chopped fresh parsley
  11. 2 tablespoons grated fresh Parmesan cheese
  1. Place potatoes and garlic in a Dutch oven; cover with water, and bring to a boil. Cover, reduce heat, and simmer 24 minutes or until potatoes are tender. Drain; cool potatoes and garlic slightly.
  2. Peel garlic; place in a large bowl and mash. Stir in salt and next 5 ingredients. Cut potatoes into quarters; add to garlic mixture. Add remaining ingredients and toss. Serve warm or cover and chill.
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