Caesar Salad Potatoes 

This is unlike any potato salad you’ve ever had will be the star of any dinner!  And it’s pretty easy to make.  It can be served warm or cold so it’s great for potlucks and you can do most of it in advance, then dress it, toss and serve! 

  • Small creamer potatoes (I use two small bags for my family and there’s always some leftover)  
  • Half a cup or more of Adoro Olgiarola Olive Oil.  This is the mild version.  
  • Garlic powder to taste 
  • Onion Powder to taste 
  • Salt to taste 
  • Half a pound of bacon, cooked till crisp (I do mine in the oven) and chopped into bits 
  • Half a cup of chopped green onions 
  • Caesar salad dressing (see below for my recipe or use a good quality store bought) 
  • Grated Parmigiano-Reggiano (my dressing has a lot of this in it already but you can always add more after you toss everything together)  

 

Pre-heat oven to 425.  Chop potatoes into quarters or halves and let them sit in cold water for a few minutes.  Spread them out over a tea towel to dry a bit.  Dump the potatoes into a big bowl.  In a small bowl, whisk together olive oil, garlic powder, onion powder and salt.  Taste to see if you like it and adjust seasonings.  Pour mixture over potatoes and stir to coat.  Spread the potatoes evenly onto a large cookie sheet and roast for ten minutes…flip the potatoes over and put them back in for another 5-10, just until cooked on the inside and crispy on the outside. Set potatoes aside and let cool a bit.  Just before serving, add about one-third of the dressing.  Add more if you like it creamier.  Mix in bacon, green onions and extra cheese if using.  Taste to see if you need to adjust anything.   

 

 

Caesar Salad Dressing 

I like to use home-made Ceasar dressing for this, but bottled is fine.  This is really savoury and tasty to balance out the potatoes. 

 

  • 4 garlic cloves, minced 
  • 3 tablespoons freshly squeezed lemon juice, from one lemon (honestly, if there isn’t a lemon rolling around in your fridge just use bottled)  I have also used half lemon juice and half Adoro Grilled Lemon White Balsamic for a bit of a sweeter lemon taste 
  • 2 teaspoons Dijon mustard  
  • 2 teaspoon Worcestershire sauce 
  • 1 cup mayonnaise   
  • ½ cup freshly grated Parmigiano-Reggiano (essential to use good cheese!) 
  • ¼ teaspoon salt 
  • ¼ teaspoon freshly ground black pepper 

 

In a medium bowl, whisk together the garlic, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.