Caesar potato salad

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15 min


6 to 8 servings

* PLUS Cooking time: 12 minutes, Barbecuing Time: 10 minutes


  • 1 kg small red-skinned potatoes
  • 1 small red onion
  • 1 tbsp freshly squeezed lemon juice
  • 2 garlic cloves , crushed
  • 1 tsp anchovy paste
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup olive oil
  • 1/4 cup freshly grated parmesan


  • Halve or quarter unpeeled potatoes. Place in a saucepan. Generously cover with water and boil gently until potatoes can be easily pierced with a knife, about 12 minutes. Red onion can be barbecued for extra flavour, if you wish. Slice whole red onion, crosswise, into 1/4-inch-thick slices. Barbecue onion slices on an oiled grill until softened, at least 5 minutes per side.
  • Meanwhile, in a small bowl, whisk lemon juice with garlic, anchovy paste, Worcestershire sauce, Dijon, salt and pepper. Continue to whisk and slowly drizzle in oil. Then, stir in Parmesan. Drain cooked potatoes and place in a large bowl. Add dressing to hot potatoes and toss well. Coarsely chop red onion and stir in. Serve hot or at room temperature for best flavor. Covered and refrigerated, salad will keep for 2 days.

Nutrition (per serving)

  • Calories
  • 172,
  • Protein
  • 3.8 g,
  • Carbohydrates
  • 22.5 g,
  • Fat
  • 7.9 g,

At restaurants, people request Caesar salad more than any other type–and with good reason. Here’s a twist on that old favorite: toss the creamy garlic dressing with hot potatoes for an irresistibly moist potato salad.