This salad is the perfect accompaniment for the first BBQ of the summer. Invite the whole neighbourhood — using potatoes as a salad ingredient is an economical way to be host to many friends!

For six servings you’ll need

• 6 large red potatoes (unpeeled)
• 1 small head romaine lettuce
• ½ c olive oil
• 1 clove garlic, minced
• 1/4 c lemon juice
• 2 Tbsp finely chopped fresh parsley
• 2 tsp Worcestershire sauce
• 1 tsp prepared mustard
• ½ tsp salt
• 1/8 tsp pepper
• 1/4 c freshly grated Parmesan cheese
• 3/4 c garlic croutons

Preparation

• In large saucepan of boiling water cook potatoes about 20 minutes.
• Drain and let cool slightly.
• Cut into ½-inch cubes, set aside.
• Tear lettuce into bite-sized pieces, place in large salad bowl, set aside.
• In large skillet, heat oil over medium heat, cook garlic for 2 minutes.
• Stir in lemon juice, parsley, Worcestershire, mustard, salt and pepper to taste.
• Stir in diced potatoes, cook over medium heat for 2 minutes, stir continuously.
• Pour over lettuce and toss well.
• Arrange on individual salad plates.

Tips

• Top with croutons or tomato wedges.

Good served with

• Any grilled meat.