Creamy Caesar Potato Salad Food

CAESAR POTATO SALAD

Caesar Potato Salad image

We love this recipe on a summer's day, but it works at any time of year.

Provided by Jennifer Murray

Categories Salad Potato Salad Recipes Red Potato Salad Recipes

Time 45m

Yield 16

Number Of Ingredients 6

Ingredients

8 slices bacon
24 baby red potatoes
2 tablespoons olive oil, or as needed
cracked black pepper to taste
⅓ cup Caesar salad dressing
4 green onions, diced

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 8 minutes. Drain and transfer potatoes to a baking dish. Drizzle olive oil over potatoes and season with black pepper.
Bake in the preheated oven until tender, about 10 minutes.
Mix potatoes, bacon bits, Caesar salad dressing, and green onions together in a bowl. Serve warm.

Nutrition Facts : Calories 238.9 calories, Carbohydrate 41.1 g, Cholesterol 6.8 mg, Fat 5.9 g, Fiber 4.4 g, Protein 6.8 g, SaturatedFat 1.3 g, Sodium 172.7 mg, Sugar 2.6 g

CAESAR POTATO SALAD

Caesar Potato Salad image

With this recipe, you won't have to choose between Caesar salad and potato salad. It combines them, giving you the best of both worlds.

Provided by My Food and Family

Categories Salad Dressings

Time 20m

Yield 8 servings

Number Of Ingredients 5

Ingredients

2 lb. red potatoes, unpeeled, cut into 3/4-inch chunks
3/4 cup KRAFT Classic Caesar Dressing
1/2 cup KRAFT Grated Parmesan Cheese
1/4 cup chopped fresh parsley
1/4 cup chopped roasted red pepper s

Steps:

Cook potatoes in boiling water in saucepan 10 to 12 min. or until tender; drain.
Pour dressing over potatoes in large bowl.
Add remaining ingredients; mix lightly. Serve warm. Or, cover and refrigerate several hours or until chilled.

Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 460 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 2 g, Protein 6 g

EASY CAESAR POTATO SALAD

Easy Caesar Potato Salad image

Lemon, garlic and anchovies rule this creamy potato salad for a Caesar-inspired side dish.

Provided by Food Network Kitchen

Time 40m

Yield 4-6

Number Of Ingredients 12

Ingredients

1 1/2 pounds russet potatoes, rinsed
1 tablespoon white vinegar
Kosher salt
1 cup mayonnaise
1 tablespoon freshly squeezed lemon juice
1 tablespoon Dijon mustard
1 teaspoon sugar
2 anchovies, chopped
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1/4 cup panko breadcrumbs
Handful of fresh flat-leaf parsley, chopped

Steps:

Put the potatoes in a saucepan with enough water to cover by 2 inches. Bring the water to a boil and cook the potatoes until tender, 15 to 20 minutes. Drain and let cool for 5 minutes. Peel the potatoes and cut them into chunks. Put in a medium bowl and sprinkle with the vinegar while still warm; season with 1/2 teaspoon salt.
Whisk together the mayonnaise, lemon juice, mustard, sugar, anchovies, garlic and 1 teaspoon salt in a large bowl. Add the potatoes and toss to coat.
Heat the oil in a skillet over medium heat. Add the panko and cook until brown, about 3 minutes. Stir in the parsley.
Transfer the potatoes to a serving dish and sprinkle with the parsley breadcrumbs.