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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
