Caesar Potato Salad Recipe

Introduction

Caesar Potato Salad is a delicious twist on the classic Caesar salad, combining tender Yukon Gold potatoes with a rich, savory dressing. This recipe brings together roasted garlic, anchovies, and Parmesan for bold flavors that elevate a simple side dish.

Ingredients

• 1 garlic head
• 2 lb small Yukon Gold potatoes
• 1/2 cup mayonnaise (plus 2 tbsp)
• 2 anchovies (minced into a paste)
• 1/2 tsp Worcestershire sauce
• 1/3 cup Parmigiano Reggiano (grated, plus more for topping)
• 1 tsp Dijon mustard
• 1 tbsp lemon juice (and zest)
• Black pepper (to taste)
• A couple squirts of Tabasco
• Water (to thin down the dressing)
• 3 green onions (chopped)
• 1/4 cup parsley (chopped)
• 1/3 cup panko
• 2 tbsp salsa macha (or chili oil)

Instructions

1. Step 1: Place the whole potatoes in a pot of water. Bring to a boil and cook until fork-tender, then drain and let cool. Once cool, quarter or cut into bite-sized pieces.
2. Step 2: Cut the top off the garlic head and drizzle with olive oil. Wrap it tightly in foil and roast in a 350°F oven for 45 to 50 minutes until soft.
3. Step 3: Heat a pan over medium heat. Add the panko and salsa macha (or chili oil), toasting until the panko turns golden brown. Stir in the lemon zest and set aside.
4. Step 4: Squeeze the softened garlic cloves onto a board. Use the back of a knife to mash the garlic and mix it with the minced anchovies to form a paste.
5. Step 5: In a bowl, combine the mayonnaise, garlic-anchovy paste, Worcestershire sauce, Dijon mustard, Tabasco, lemon juice, and grated Parmesan. Add a small amount of water as needed to thin the dressing to your desired consistency.
6. Step 6: Toss the cooled potatoes in the dressing. Mix in half of the chopped green onions and parsley. Transfer to a serving dish and top with the remaining herbs, toasted panko, shaved Parmesan, and plenty of freshly ground black pepper.

Tips & Variations

• To add extra crunch, serve the salad immediately after topping with toasted panko, or keep the panko separate until just before serving.
• Substitute Greek yogurt for some of the mayonnaise for a lighter dressing.
• Add capers or chopped hard-boiled eggs for additional texture and flavor.
• If you can’t find salsa macha, a good-quality chili oil or even a dash of smoked paprika can add a nice smoky heat.

Storage

Store the potato salad covered in the refrigerator for up to 2 days. To maintain the crunch of the toasted panko, keep it separate and sprinkle on just before serving. Reheat gently if desired, but this salad is best served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, Yukon Gold potatoes work best for their buttery texture, but red potatoes or fingerlings can also be used. Just ensure they hold their shape well when cooked.

Is it necessary to use anchovies in the dressing?

Anchovies add the signature umami flavor to Caesar dressing, but if you prefer, you can omit them or substitute with a dash of soy sauce or miso for a similar savory depth.

Caesar Potato Salad Recipe

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★★★★★

4.6 from 146 reviews

• Author: lilan
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x

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Description

This Caesar Potato Salad offers a delightful twist on classic Caesar flavors, combining tender Yukon Gold potatoes with a creamy, anchovy-garlic dressing, toasted panko with chili oil, and fresh herbs for a vibrant and satisfying side dish perfect for any meal.

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Ingredients

Scale 1x2x3x

Potatoes

• 2 lb small Yukon Gold potatoes

Dressing

• 1 garlic head
• 1/2 cup mayonnaise (plus 2 tbsp extra)
• 2 anchovies (minced into a paste)
• 1/2 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• Lemon zest (from 1 lemon)
• Black pepper (to taste)
• A couple squirts of Tabasco sauce
• Water (to thin dressing as needed)
• 1/3 cup Parmigiano Reggiano (grated plus more for topping)

Additional Toppings and Garnishes

• 3 green onions (chopped)
• 1/4 cup parsley (chopped)
• 1/3 cup panko breadcrumbs
• 2 tbsp salsa macha or chili oil

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Instructions

1. Cook the potatoes: Add whole potatoes to a pot of water, bring to a boil, and cook until fork tender, about 15-20 minutes. Let them cool, then quarter or cut into small bite-sized pieces.
2. Roast the garlic: Cut the top off the garlic head, drizzle with olive oil, wrap it in foil, and roast in an oven at 350°F (175°C) for 45-50 minutes until soft and fragrant.
3. Toast the panko: Heat a pan over medium heat, add the panko breadcrumbs along with the salsa macha or chili oil, and toast until golden brown. Stir in the lemon zest and set aside to cool.
4. Prepare the garlic-anchovy paste: Squeeze the roasted garlic cloves onto a cutting board and mash them with the back of a knife into a smooth paste, then mix in the minced anchovies.
5. Make the dressing: In a bowl, combine the mayonnaise, garlic-anchovy paste, Worcestershire sauce, Dijon mustard, Tabasco sauce, lemon juice, and grated Parmigiano Reggiano. Add water a little at a time to thin the dressing to your desired consistency.
6. Assemble the salad: Toss the cooled potatoes in the dressing, then mix in some of the chopped herbs (green onions and parsley). Transfer the salad to a serving dish and top with the remaining herbs, toasted panko, shaved Parmesan cheese, and a generous amount of freshly ground black pepper.

Notes

• Roasting the garlic mellows its flavor and adds depth to the dressing.
• Adjust the amount of Tabasco and salsa macha to control the heat level.
• You can substitute chili oil for salsa macha if unavailable.
• This salad is best served at room temperature or chilled slightly.
• For a vegetarian version, omit anchovies and increase Parmesan or add a sprinkle of nutritional yeast.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Salad
• Method: Roasting and Boiling
• Cuisine: American

Keywords: Caesar Potato Salad, Yukon Gold potatoes, roasted garlic, anchovy dressing, toasted panko, salsa macha, side dish