CAESAR POTATO SALAD
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
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
CAESAR POTATO SALAD
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
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
Can't decide between Caesar and potato salad? With this inventive recipe, you won't have to.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 50m
Number Of Ingredients 7
Steps:
- In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.
- In a large bowl, combine olive oil, garlic, lemon juice, and Parmesan. Add potatoes and toss to combine. Season with salt and pepper. Add romaine hearts just before serving. To store, cover and refrigerate up to 1 day.
Nutrition Facts : Calories 301 g, Fat 13 g, Fiber 4 g, Protein 10 g, SaturatedFat 4 g
EASY CAESAR POTATO SALAD
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
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.
CHICKEN POTATO CAESAR SALAD
Provided by Food Network Kitchen
Yield 2 servings
Number Of Ingredients 15
Steps:
- Slice chicken breasts into strips and season with salt and pepper. In a non-stick skillet, heat oil over medium high heat. Add chicken and cook until golden brown and chicken is no longer pink in the middle, about 4-5 minutes. Remove chicken to paper towels to drain. Combine chicken and sliced boiled potatoes in a large bowl and set aside.
- For the dressing, combine garlic, mustard, vinegar and two pinches of salt in a blender and process. Add mayonnaise and blend together to form a thick base. In a slow stream add olive oil through hole in lid. Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. If desired, add anchovy to dressing to create a deeper, saltier flavor.
- Toss the chicken and potatoes with 3 or 4 tablespoons of the dressing. Place ripped up romaine lettuce leaves in a large bowl and toss with several tablespoons of the dressing. Arrange lettuce on a plate and top with chicken and potatoes. Garnish with chopped parsley and anchovies, if desired.
WARM POTATO SALAD WITH CAESAR DRESSING
Great with grilled meat or fish, or try it cold the next day as part of a picnic lunch
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 30m
Number Of Ingredients 8
Steps:
- Cook the potatoes in boiling salted water until tender. Meanwhile, pound the garlic and anchovy fillets to form a paste. Mix with the mayonnaise, olive oil, lemon juice and Parmesan. Season with salt and pepper.
- Toss the dressing through the potatoes with the spring onions while still warm.
Nutrition Facts : Calories 321 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.59 milligram of sodium
CAESAR POTATO SALAD WITH SUGAR SNAP PEAS
Provided by Bon Appétit Test Kitchen
Categories Salad Potato Side Steam Picnic Vegetarian Quick & Easy Low Cal High Fiber Back to School Backyard BBQ Parmesan Healthy Low Cholesterol Sugar Snap Pea Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Steam potatoes on steamer rack set in large pot over boiling water until almost tender, about 10 minutes. Add sugar snap peas and steam until peas are crisp-tender and potatoes are just tender, 1 minute longer. Transfer vegetables to large bowl. Cool slightly. Add radishes and onion. Whisk next 4 ingredients in small bowl to blend. Whisk in Parmesan. Season dressing with salt and generous amount of pepper. Add dressing to potato mixture; toss to coat. Season with more salt and pepper, if desired. Serve warm or at room temperature.
CAESAR SALAD POTATO SKINS RECIPE BY TASTY
Brushed with tangy dressing and filled with cheesy bread crumbs and crunchy dressed romaine, these Caesar salad potato skins have it all! Serve at your next party for a refreshing, satisfying bite.
Provided by Tikeyah Whittle
Categories Appetizers
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the potatoes on the prepared baking sheet. Brush with 3 tablespoons olive oil and season with salt and pepper.
- Bake until the potatoes are tender and golden brown, 40-50 minutes. Let cool for 5 minutes.
- Transfer the potatoes to a cutting board and cut in half lengthwise. Using a small spoon, scoop out the potato flesh and save for another use or discard, leaving a ⅛-inch-thick shell of potato and skin on all sides. Return the potato shells to the baking sheet. Turn the broiler on high.
- In a large bowl, whisk together the remaining 3 tablespoons olive oil, the lemon juice, mustard, garlic paste, and anchovy paste until smooth.
- Brush some of the dressing over the insides of the potato shells. Sprinkle each with 1 teaspoon Parmesan cheese and ½ teaspoon bread crumbs.
- Broil the potato skins until the outsides are crisp and the cheese is browned, 5-10 minutes.
- Meanwhile, add the lettuce to the bowl with the remaining dressing and toss to coat well.
- Transfer the hot potato skins to a serving platter. Divide the lettuce among the potato skins. Serve with lemon wedges for squeezing.
- Enjoy!
Nutrition Facts : Calories 381 calories, Carbohydrate 59 grams, Fat 13 grams, Fiber 6 grams, Protein 8 grams, Sugar 3 grams
WARM CAESAR POTATO SALAD
Make and share this Warm Caesar Potato Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes in boiling water until tender, about 10 minutes.
- Drain and set aside; keep warm.
- Line a large salad bowl or platter with torn lettuce leaves; pour dressing, salt, pepper, and half of cheese over potatoes, tossing to coat.
- Pour potatoes over lettuce; top with remaining cheese, bacon, and croutons.
CAESAR-STYLE POTATO SALAD
This is a tangy potato salad that reminds me of German Potato Salad. Serve well chilled. Makes a big bowl so it's great for potlucks and cookouts.
Provided by KarenT
Categories Potato
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cook potatoes in boiling water to cover 20 to 30 minutes or until tender; drain.
- Peel& cube potatoes.
- Combine potato, onion, bacon, eggs, and parsley; toss gently.
- Combine oil& remaining ingredients, beating with wire whisk until blended.
- Pour dressing over potato mixture, and toss gently to combine.
Nutrition Facts : Calories 323.7, Fat 17.6, SaturatedFat 4.1, Cholesterol 47.4, Sodium 775.7, Carbohydrate 35.1, Fiber 4.4, Sugar 2.2, Protein 7.6
CAESAR POTATO SALAD WITH BACON
All will certainly hail this great Caesar Potato Salad with Bacon as one of the best-and also one of the easiest to prepare.
Provided by My Food and Family
Categories Dairy
Time 4h
Yield 8 servings, 1/2 cup each.
Number Of Ingredients 6
Steps:
- Combine ingredients.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 90, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
CAESAR CHICKEN POTATO SALAD
Here in Texas, we seem to have summer year-round. So quick-to-fix dishes like this that get you in and out of the kitchen are popular. -Sarita Johnston, San Antonio, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain., Meanwhile, in a skillet, saute chicken in oil for 5-10 minutes or until juices run clear. Drain potatoes; add to chicken., Place greens and onion in a serving bowl. Top with chicken mixture. Drizzle with dressing; toss to coat. Sprinkle with croutons and Parmesan cheese.
Nutrition Facts :
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