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Title: Caesar Potato Salad
Categories: Side Salad Starch
Yield: 6 Servings
| 2 l | b small, unpeeled, round red | |
| : | potatoes | |
| 8 | cloves garlic - NOT peeled | |
| 1 | /4 t | s salt |
| 1 | /4 t | s pepper |
| 3 T | B fresh lemon juice | |
| 1 1 | /2 T | B extra virgin olive oil |
| 1 T | B water | |
| 2 t | s anchovy paste | |
| 1 | /3 c | diced purple onion |
| 1 | /4 c | chopped fresh parsley |
| 2 T | B grated fresh Parmesan | |
| : | cheese |
Place potatotes and garlic in a Dutch oven; cover with water, and bring to a boil. Cover, reduce heat, and simmer 24 minutes or until potatoes are tender. Drain; cool potatoes and garlic slightly.
Peel garlic; place in a large bowl, and mash. Stir in salt, pepper, lemon juice, olive oil, water, and anchovy paste. Cut potatoes into quarters; add to garlic mixture. Add remaining ingredients, and toss. Serve warm, or cover and chill.
Yield: 6 1-cup servings Per serving: Cal 188 (22% from fat) / Prot 4.6g / Fat 4.5g (Sat 0.9g, Mono 2.7g, Poly 0.4g) / Carb 33.6g / Fiber 2.6g / Chol 2 mg / Iron 0.8mg / Sodium 373 mg cloves garlic - NOT peeled Calc 50mg
Recipe By : Cooking Light
From: Date:
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