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CAESAR POTATO SALAD




Source of Recipe


Heidi


List of Ingredients




CAESAR POTATO SALAD



Makes: 6 servings

2 1/2 pounds (about 8 red thin-skinned
potatoes, scrubbed
2 cloves garlic, minced
1 teaspoon Worcestershire
2 teaspoons Dijon mustard
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
4 anchovy fillets, minced, plus about 5 whole
fillets for garnish (about 1 ounce total)
1/4 cup grated parmesan cheese
1 tablespoon minced fresh parsley
Salt and pepper



Recipe



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

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

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 minutes; peel, cut in half again, and place in a
blender with 1/2 cup of the cooking water. Whirl until smooth. Place
in a small bowl; immerse bowl just to the rim in cold water until
potato puree is cool.

In a medium bowl, combine minced garlic, Worcestershire, Dijon
mustard, lemon juice, red wine vinegar, and minced anchovies. Mix in
2/3 cup 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.