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Potato Salad - Caesar
A Caesar-type dressing combines well with potatoes.
The dish can be prepared ahead of time if necessary, and is ideal for barbecues and buffet-style parties.
Some bread croûtons toasted, or fried in olive oil should be at hand to scatter over each helping; plus a bowl of freshly grated Parmesan
For 6 as a side dish:
750gr/1½ lbs Small New Potatoes with thin scrape-able skins, boiled until tender
2 medium Eggs, boiled for 7 minutes, then plunged into ice-cold water and shelled – cut these into quarters
2 tablespoons chopped fresh Parsley
And for the Caesar Dressing:
1 clove of Garlic, peeled
½ teaspoon (2ml) Salt
2 Egg Yolks – the whites can be kept (or even frozen) for another occasion
1 tin of brown Anchovies fillets
1 teaspoon (5ml) of Dijon Mustard
The juice of 2 Lemons, sieved (if you have a microwave, more juice can be abstracted if you warm them for about 10 seconds)
15 fl. oz./¾ pint/400ml Sunflower, or other light oil – (olive oil is too overpowering)
4 tablespoons/60gr of freshly-grated Parmesan – see below for serving
A little Salt & freshly-ground Black Pepper
1. In a pestle & mortar, grind up the clove of garlic with the first half-teaspoon of salt - alternatively, if you have a food processor this can be used, and the complete sauce made in this.
2. A decision has to be taken at this stage - food processor or manual. If using the latter, transfer the garlic to a bowl large enough to hold all the ingredients.
3. Add the 4 anchovy fillets and mix them up/ grind them down until they're crushed.
4. Add the mustard and egg yolks and lemon juice. Mix all together.
5. Slowly blend in the oil so it amalgamates.
6. Add salt and pepper to your liking.
To serve - Mix the potatoes and egg quarters with ⅓ of the Caesar Dressing, serving the remainder in a self-service jug.A bowl of freshly-grated Parmesan, and a scattering of croutons on top of each helping