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.
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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This recipe is being shared at: Confessions of a Mother Runner , A Whisk and Two Wands ,Running on Happy, The Fit Foodie Mama, Tasty Tuesdays, #Recipe of the week, Gluten Free Friday, Healthy Vegan Fridays, & What’s for Dinner Link-Up