Best Caesar Potato Salad Recipe
Our Caesar Potato Salad is cold, creamy, bursting with flavor, and the perfect side to any dish or barbeque! Easy and healthy!
Ingredients
Caesar Potato Salad
- 4 Large Utopihen Farms Pasture Raised Eggs, Hard Boiled*
- 1 1/2 lbs Gemstone potatoes (red skins, purple skins, and white skins), steamed**
- 1/2 cup celery, minced
- 1/3 cup radishes, minced
- 1/4 cup parmesan, grated
- 1 1/2 tbsp chives, minced
- 3 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 2 tbsp mayonnaise
- 1 tbsp dijon mustard
- 2 garlic cloves, pressed
- 2 tsp powdered sugar
- 1 tsp Worcestershire sauce
- 1 tsp black pepper
Garnish
- 1/2 cup crushed croutons
Instructions
- Make dressing by adding olive oil, mayonnaise, lemon juice, dijon mustard, garlic, Worcestershire, powdered sugar and black pepper to a bowl and whisk until dressing is completely combined. Set aside.
- Slice room temperature potatoes into rounds, add to large bowl.
- Cut eggs into eighths, add eggs to the potatoes.
- Add the celery, radishes, parmesan and chives to the potatoes.
- Pour the dressing over the potato mixture and fold until all ingredients are well coated.
- Sprinkle with crushed croutons right before serving.
NOTES:
* Hard boiled eggs - bring water in pan to a gentle, rolling boil. Add eggs and let cook for 8 minutes. Cool completely and chill in refrigerator before cutting.
** To cook potatoes - steam potatoes for 10-12 minutes. Check doneness by piercing potato with a paring knife. If knife goes through easily your potatoes are done. Cool to room temperature.