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Caesar Potato Salad ✨ If you are looking for a delicious potato salad that isn’t the classic… This is for you! I am starting a new series where I do twists on the classics, and this was a great start.
If you loved this recipe, check out my Potato Salad!
Why You’ll Love Caesar Potato Salad
This recipe is one of my love letters to potatoes… It is such a fun play on the classic! It is tangy, herby, garlicky and so delicious. One of the reasons I love cooking potatoes is because they are so versatile, and you can do them in so many different ways. These work perfect as an appetizer or as a side dish.
How To Prepare Caesar Potato Salad
🥔 First, add the potatoes whole to a pot of water. Then, bring to a boil and cook until fork tender. Let cool. Quarter or cut into small bites.
🧄 Secondly, cut the top off the garlic and add olive oil. Then, wrap it in foil and roast at 350F for 45-50 minutes.
🌶 Add the panko with the chili oil or salsa macha to a pan. Then, toast until golden. Add the lemon zest.
🐟 Then, squeeze the garlic onto a board, and using the back of a knife form into a paste with the anchovies.
🍋 Add the mayo to a bowl with the garlic, anchovies, Worcestershire, dijon, tabasco, lemon juice and parm. Then, add a bit of water to thin it out if needed.
🌿 Lastly, add the potatoes to the dressing. Mix in some of the herbs. Top with the rest. Add the panko, shaved parmesan and lots of black pepper.
Substitutions and Variations for Caesar Potato Salad
- You can use chili crisp or chili oil instead of salsa Macha.
- You can use any potatoes of your choice instead of Yukon golds.
- You can use any cheese of your choice instead of parmesan.
- you can use miso or fish sauce instead of anchovies.
Chef Nadia’s Tip
Make sure you don’t skip the roasting of the garlic process because it really adds a dimension of flavor.
Similar Recipes
Common Questions
Yes of course! You can use any potatoes of your choice instead of yukon golds.
I make my own, but you can use chili crisp or chili oil.
You can use fish sauce or miso instead of anchovies.
Caesar Potato Salad
Ingredients
- 1 garlic head
- 2 lb small yukon gold potatoes
- 1/2 cup mayo, plus 2 tbsp
- 2 anchovies, minced into a paste
- 1/2 tsp worcestershire sauce
- 1/3 cup parmigiano reggiano , grated and more for topping
- 1 tsp dijon mustard
- 1 tbsp lemon juice, and the zest
- Black pepper , to taste
- A couple squirts of tabasco
- Water, to thin down the dressing
- 3 green onions, chopped
- 1/4 cup parsley, chopped
- 1/3 cup panko
- 2 tbsp salsa macha , or chili oil
Instructions
- First, add the potatoes whole to a pot of water. Then, bring to a boil and cook until fork tender. Let cool. Quarter or cut into small bites.
- Secondly, cut the top off the garlic and add olive oil. Then, wrap it in foil and roast at 350F for 45-50 minutes.
- Add the panko with the chili oil or salsa macha to a pan. Then, toast until golden. Add the lemon zest.
- Then, squeeze the garlic onto a board, and using the back of a knife form into a paste with the anchovies.
- Add the mayo to a bowl with the garlic, anchovies, Worcestershire, dijon, tabasco, lemon juice and parm. Then, add a bit of water to thin it out if needed.
- Lastly, add the potatoes to the dressing. Mix in some of the herbs. Top with the rest. Add the panko, shaved parmesan and lots of black pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.