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Caesar potato salad




Source of Recipe


First published in Chatelaine's 01/1995 issue.


List of Ingredients




2 lbs ( 1 kg) small red-skinned potatoes
1 small red onion
1 tbsp ( 15 mL) freshly squeezed lemon juice
2 crushed garlic cloves
1 tsp ( 5 mL) anchovy paste
1/2 tsp ( 2 mL) Worcestershire sauce
1/2 tsp ( 2 mL) Dijon mustard
1/4 tsp ( 1 mL) each of salt and pepper
1/4 cup ( 50 mL) olive oil
1/4 cup ( 50 mL) freshly grated Parmesan


Recipe



1. 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 flavor, 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.

2. 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.