Caesar Potato Salad

Cooking Light
6 servings (serving size: 2/3 cup)


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1 1/2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
2 slices French bread
1 1/2 pounds small red potatoes
3 tablespoons dry vermouth
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
2 teaspoons Dijon mustard
2 teaspoons anchovy paste
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped green onions
3 tablespoons finely chopped fresh flat-leaf parsley
Romaine lettuce leaves (optional)
1/4 cup grated fresh Parmesan cheese


Combine oil and garlic; let stand 30 minutes.

Preheat oven to 350°.

Brush 1 1/2 teaspoons oil mixture over bread; cut into cubes. Place bread cubes in a single layer on a jelly-roll pan. Bake at 350° for 9 minutes or until toasted.

Steam potatoes, covered, 18 minutes or until tender. Let cool; cut into 1/4-inch-thick slices. Combine potato slices and vermouth; toss gently to coat.

Combine remaining oil mixture, vinegar, and next 7 ingredients (vinegar through parsley) in a bowl. Pour dressing over potatoes; toss gently to coat. Cover and chill.

Serve in a lettuce-lined bowl, if desired. Sprinkle with cheese and croutons.

Created date

June 1997

Nutritional Information

Calories 176
Caloriesfromfat 27 %
Fat 5.3 g
Satfat 1.3 g
Monofat 2.9 g
Polyfat 0.5 g
Protein 6.1 g
Carbohydrate 24.9 g
Fiber 3.1 g
Cholesterol 3 mg
Iron 2.3 mg
Sodium 497 mg
Calcium 97 mg