Warm Caesar Potato Salad
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.