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Caesar Potato Salad

Caesar Potato Salad

Cooking Light JUNE 1997

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 176
  • Calories from fat: 27%
  • Fat: 5.3g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.5g
  • Protein: 6.1g
  • Carbohydrate: 24.9g
  • Fiber: 3.1g
  • Cholesterol: 3mg
  • Iron: 2.3mg
  • Sodium: 497mg
  • Calcium: 97mg
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Caesar Potato Salad recipe

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