Potato Caesar Salad

Potato Caesar Salad is a delightful twist on the classic Caesar salad, featuring tender baby potatoes that are first boiled, then roasted to crispy perfection. Paired with crumbled bacon, red onion, and a tangy Caesar dressing made with mayonnaise, Greek yogurt, lemon juice, and anchovies, this salad is a symphony of flavors and textures. Garnished with fresh parsley, it's a versatile dish that can be served as a hearty side or a satisfying main course. Enjoy this unique fusion of comfort food and classic elegance at your next meal!

How to prepare Potato Caesar Salad

Ingredients:

For the Salad:

• 1 kg baby potatoes, washed, whole or halved
• 1 tablespoon olive oil
• Salt, to taste
• Black pepper, to taste
• 6-8 strips of bacon
• 1/4 cup red onion, finely chopped
• 1/4 cup chopped fresh parsley

For the Dressing:

• 1/2 cup mayonnaise
• 2 tablespoons plain Greek yogurt
• 2 tablespoons freshly squeezed lemon juice
• 1 clove garlic, minced
• 2 anchovy fillets, minced (or 1 teaspoon anchovy paste)
• 1 teaspoon Dijon mustard
• 1/4 cup grated Parmesan cheese
• Salt, to taste
• Black pepper, to taste

Instructions:

1. Boil the Potatoes: Place the baby potatoes in a large pot of salted water. Bring the water to a boil and cook the potatoes for about 15-20 minutes, or until they are fork tender. Drain the potatoes and let them cool slightly.
2. Roast the Potatoes: Preheat the oven to 400°F (200°C). In a bowl, toss the boiled potatoes with olive oil, salt, and black pepper until they are evenly coated. Spread the potatoes on a baking sheet in a single layer. Roast in the preheated oven for about 20 minutes or until the potatoes are golden and crispy on the edges. Let them cool.
3. Cook the Bacon: While the potatoes are roasting, cook the bacon until crispy in a skillet over medium heat. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease. Crumble the bacon into small pieces once it's cooled.
4. Prepare the Dressing: In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, minced garlic, minced anchovies, Dijon mustard, and grated Parmesan cheese. Season the dressing with salt and black pepper to taste. Adjust the seasoning as needed.
5. Assemble the Salad: In a large mixing bowl, combine the roasted potatoes, crumbled bacon and chopped red onion,
6. Add the Dressing: Pour the prepared Caesar dressing over the potato mixture. Gently toss to ensure that the dressing coats all the ingredients evenly.
7. Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour before serving. This will allow the flavors to meld together. Just before serving, sprinkle chopped fresh parsley over the potato salad for a burst of color and freshness.
8. Dobar tek!

How to Serve and Pair:

Serving Suggestions:

• Complement the Potato Caesar Salad with a light protein such as grilled chicken breast or seared salmon. This addition turns the salad into a more filling, balanced meal.
• A side of crusty bread, like a baguette or ciabatta, is perfect for soaking up any leftover dressing and adds a nice textural contrast to the salad.

Pairing:

1. Chardonnay: A buttery Chardonnay can pair well with the creamy Caesar dressing, echoing the richness while balancing the salad's savory notes.
2. Pinot Noir: For red wine lovers, a light-bodied Pinot Noir with its subtle earthy notes can complement the bacon and anchovies in the salad without overpowering the dish.
3. Rosé: A dry Rosé, with its crisp and fruity profile, provides a refreshing balance to the hearty elements of the salad.
4. Amber Ale: If you prefer beer, an Amber Ale with its balance of malt and hops can stand up to the flavors of the bacon and Parmesan.
5. Sparkling Water: A bubbly mineral water with a squeeze of lemon or lime can cleanse the palate between bites, perfect for those who want a non-alcoholic option.

Dietary Information:

• To make this salad gluten-free, ensure your bacon and other ingredients are gluten-free.
• For a dairy-free version, omit the Parmesan cheese in the dressing or replace it with a dairy-free cheese alternative.

Make-Ahead Tips:

• The potatoes can be boiled and roasted a day in advance and stored in the refrigerator. Reheat them gently before assembling the salad.
• The dressing can be prepared ahead and refrigerated, allowing the flavors to meld together.
• Cook the bacon ahead of time and store it in an airtight container in the refrigerator. Crumble it over the salad just before serving to maintain its crispness.

Potato Caesar Salad Recipe