Caesar Potato Salad

Caesar Potato Salad

Welcome to the Sunday Fitness & Food Link-Up! This week I am sharing a Caesar Potato Salad recipe, which is a tasty alternative to traditional potato salad.  The recipe serves approximately 12 people & it is quick & easy to make.  It's a perfect side salad to take to your Labor Day Celebration or next Party.


Here is what you will need:

-4 lbs of small potatoes ( such as Yukon Gold)

-2 tsp Minced Garlic

-2 tsp of Dijon Mustard

-1/2 Cup of Lemon Juice

-1/4 Cup of Extra Virgin Olive Oil

-1 Tbsp of Anchovy Paste (**See Below for Vegetarian Alternative)

-1 tsp of Kosher Sea Salt

-1 tsp of Coarse Ground Black Pepper

-1/2 Cup of Diced Red Onion

-1 Pint of Cherry Tomatoes, cut in Half

-1/2 Cup of Parsley, chopped

-1/2 Cup of Shredded Parmesan Cheese

**You can replace Anchovy Paste with 1 Tbsp of Capers or 1 Tbsp of Black Olive Tapenade to make this dish vegetarian.

To Make:

1. Boil Potatoes until Fork Tender, approximately 20 minutes. Take care not to overcook.

2. Cool potatoes completely and cut into quarters.

3. In a large bowl, whisk together: Minced Garlic, Dijon Mustard, Lemon Juice, Olive Oil, Anchovy Paste (or veggie alternative), Salt, & Pepper.

4. Add Potatoes to dressing and carefully toss to coat potatoes.

5. Add remaining ingredients: Red Onion, Cherry Tomatoes, Parsley, and Parmesan Cheese. Gently toss again. Add additional Salt & Pepper to taste.


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