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Caesar Potato Salad

Yield 6 servings (serving size: 2/3 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Combine oil and garlic; let stand 30 minutes.

  2. Preheat oven to 350°.

  3. 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.

  4. 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.

  5. 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.

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