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

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