Caesar Potato Salad
Can't decide between Caesar and potato salad? With this inventive recipe, you won't have to.
- Total Time:
- Servings: 6
Photography: Bryan Gardner
Source: Everyday Food, July/August 2013
- Salt and pepper
- 3 pounds (8 to 10) medium red potatoes, scrubbed
- 1/4 cup olive oil
- 1 minced small garlic clove
- 2 tablespoons lemon juice
- 1 cup grated Parmesan
- 1 1/2 cups shredded romaine hearts
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.