Caesar Potato Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

1 1/2 tablespoons extra-virgin olive oil

2 garlic cloves, minced

2 slices french bread

1 1/2 pounds small red potatoes

3 tablespoons dry vermouth

2 tablespoons balsamic vinegar

1 tablespoon lemon juice

2 teaspoons dijon mustard

2 teaspoons anchovy paste

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 cup chopped green onions

3 tablespoons finely chopped fresh flat-leaf parsley

romaine lettuce leaves (optional)

1/4 cup grated fresh parmesan cheese

Directions:

1. Combine oil and garlic; let stand 30 minutes.
2. Preheat oven to 350°.
3. Brush 1 1/2 teaspoons oil mixture over bread; cut into cubes. Place bread cubes in a single layer on a jelly-roll pan. Bake at 350° for 9 minutes or until toasted.
4. Steam potatoes, covered, 18 minutes or until tender. Let cool; cut into 1/4-inch-thick slices. Combine potato slices and vermouth; toss gently to coat.
5. Combine remaining oil mixture, vinegar, and next 7 ingredients (vinegar through parsley) in a bowl. Pour dressing over potatoes; toss gently to coat. Cover and chill.
6. Serve in a lettuce-lined bowl, if desired. Sprinkle with cheese and croutons.

By RecipeOfHealth.com