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
GRILLED ROMAINE CAESAR SALAD
Steps:
- For the croutons: Preheat oven to 375 degrees F. Toss the bread cubes with the oil and House Seasoning in a medium bowl. Spread in a single layer on a baking sheet and bake until golden brown and toasted, about 10 minutes. Let cool.
- For the dressing: Meanwhile, whisk together the mayonnaise, mustard, anchovy paste, Worcestershire sauce, Parmesan, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in water, 1 teaspoon at a time, until the dressing is thin enough to drizzle.
- For the salad: Heat a cast-iron grill pan over medium-high heat. Brush the cut sides of the romaine halves with the oil and season with a pinch each of salt and pepper. Place the halves cut-side down on the pan and cook until slightly charred, about 2 minutes. Transfer each half cut-side up on a plate. Drizzle with the dressing and top with the croutons, Parmesan and lemon zest.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.
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.
CARAMELIZED ONION POTATO SALAD
This is the recipe I make on a day where a little extra time isn't an issue and I'm craving comfort food. The tarragon vinegar and caramelized onions in this salad will leave you smacking your lips. You can serve this potato salad immediately, but it will taste much better after being refrigerated for several hours. Double or triple the recipe if you are making it for a large event. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat; saute onions until softened, 2-4 minutes. Reduce heat to medium-low; cook until deep golden brown, 20-30 minutes, stirring occasionally., Meanwhile, place potatoes, salt and water to cover in a 6-qt. stockpot; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; place in a large bowl. Add caramelized onions. Cool slightly., Mix dressing ingredients; stir gently into potato mixture. Refrigerate, covered, until cold, about 8 hours.
Nutrition Facts : Calories 268 calories, Fat 14g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 399mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.
CAESAR SALAD WITH GRILLED STEAK AND POTATOES
We get our grill on for this sizzling steak and potatoes baked in foil. It's a quick and easy main dish we like to take outdoors. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Sprinkle potatoes with 1/2 teaspoon salt; divide between two double thicknesses of heavy-duty foil (about 18 in. square). Fold foil around potatoes and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until tender, turning once. , Brush steak with 2 tablespoons dressing; sprinkle with pepper and remaining salt. Grill, covered, over medium heat for 22-26 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning once., Open foil carefully to allow steam to escape; transfer potatoes to a large bowl. Add cheese and remaining dressing. Thinly slice steak. Toss lettuce, onions and steak with potato mixture.
Nutrition Facts : Fat 1 cup potatoes, Cholesterol 3 ounces beef), Sodium 15g fat (5g saturated fat), Carbohydrate 59mg cholesterol, Fiber 1058mg sodium, Protein 21g carbohydrate (4g sugars
CAESAR POTATO SALAD WITH GRILLED RED ONION
Categories Salad Mustard Onion Potato Side Picnic Backyard BBQ Lunch Summer Grill/Barbecue Lettuce Gourmet Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Puree anchovies and garlic in small processor, scraping down sides of bowl occasionally. Add 2 tablespoons oil and next 4 ingredients; process until smooth. Add mayonnaise and pulse just to blend. Season dressing with salt and pepper.
- Prepare barbecue (medium heat). Cut onion into 1-inch cubes; thread onto metal skewers. Brush onion cubes with remaining 1 tablespoon olive oil; sprinkle with salt and pepper. Grill until lightly charred and soft, turning occasionally for even grilling, about 12 minutes. Cool. Remove onion cubes from skewers and place in large bowl. (Can be prepared 2 hours ahead. Let stand at room temperature.)
- Place potatoes in large pot. Add enough water to cover by 1 inch. Bring to boil. Reduce heat to medium-high and boil until potatoes are just tender, about 15 minutes. Drain; cool.
- Cut potatoes into wedges. Add potatoes and cheese to bowl with onion cubes. Pour dressing over potatoes; toss to coat. Season salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- Line large plate with romaine lettuce leaves. Spoon potato salad into center of lettuce and serve.
GRILLED CAESAR POTATO SALAD
Make and share this Grilled Caesar Potato Salad recipe from Food.com.
Provided by Mike B.
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Parboil the potatoes for 10 minutes only.
- Drain and toss in a mixture of 1/2 cup olive oil mixed with 6 cloves of garlic chopped.
- Let sit 5 minutes in oil stirring frequently.
- Transfer potatoes to a Med- Low heated BBQ grill.
- (A Grilling basket works great for this) Retain bowl and remaining oil garlic mixture.
- Turn potatoes frequently and cook till golden brown and crisp and done.
- Remove and return to bowl in which the oil/garlic was in.
- Add Chopped bacon, onions and Caesar salad dressing.
- Toss and serve immediately.
Nutrition Facts : Calories 984.8, Fat 53, SaturatedFat 10.9, Cholesterol 26.3, Sodium 675.1, Carbohydrate 111, Fiber 11.9, Sugar 7.5, Protein 18
CAESAR POTATO SALAD
Make and share this Caesar Potato Salad recipe from Food.com.
Provided by Diana Adcock
Categories Potato
Time 28m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to boil.
- Add potatoes, cover and cook for 18 minutes.
- Drain.
- Place potatoes on paper towels or a clean dish towel and pat dry.
- Cut into 1/4 inch cubes and place in a large salad bowl.
- Sprinkle with onions, parsley, lemon rind, and garlic, set aside.
- In a food processor or blender mix together the egg, buttermilk, mayo, lemon juice, anchovy paste and blend until smooth.
- Pour over potatoes and toss.
- Add the parmesan cheese, pepper and salt.
- Toss well and chill or serve warm.
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