Recipe for cooking caesar potato salad

Super Salad Recipes :: Potato Salads

Caesar Potato Salad

Posted by kdipaolo at recipegoldmine.com 7/10/01 8:31:26 pm

Note: If making ahead, add enough chicken broth to moisten to desired texture before servings.

Makes approximately: 6 servings

2 1/2 lb. (about 8 red thin-skinned
    potatoes, scrubbed
2 cloves garlic, minced
1 tsp. Worcestershire
2 tsp. Dijon mustard
3 Tbsp. fresh lemon juice
1 Tbsp. red wine vinegar
4 anchovy fillets, minced, plus about 5 whole
    fillets for garnish (about 1 oz. total)
1/4 C. grated parmesan cheese
1 Tbsp. minced fresh parsley
Salt and pepper

In a 5- to 6-qt. pan, bring 3 qt. water to a boil. Add potatoes, cover, and cook over med. heat until potatoes are just tender when pierced, 30 to 40 min.

Remove all but one potato from cooking water; immerse in cold water. When cool, cut potatoes into 1/2-in.-wide slices. Continue to cook remaining potato over med. heat until very soft when pierced, and skin has begun to peel away, 5 to 10 min.

Remove potato and cut in half; slice 1 half and add to the other sliced potatoes. Immerse remaining half in cold water until cool to touch, about 3 min.; peel, cut in half again, and place in a blender with 1/2 C. of the cooking water. Whirl until smooth. Place in a sm. bowl; immerse bowl just to the rim in cold water until potato puree is cool.

In a med. bowl, Mix together minced garlic, Worcestershire, Dijon mustard, lemon juice, red wine vinegar, and minced anchovies. Mix in 2/3 C. of the cooled potato puree; pour over sliced potatoes. (Discard remaining puree or reserve for another use.) Add grated parmesan cheese; gently mix to coat potatoes. Garnish with minced parsley and whole anchovy fillets. Add salt and pepper to taste. Serve, or if making ahead, chill up to 1 day.

Per servings: 184 cal., 8.7% (16 cal.) from fat; 6.5 g protein; 1.8 g fat (0.7 g sat.); 35 g carbo.; 300 mg sodium; 5.2 mg chol.