Thursday, June 24, 2010
Caesar Style Marinated Potato Salad
A couple of tips: Choose the right kind of potatoes. Some potatoes are perfect for mashed potatoes... don't use those for this salad! If you do, they'll turn to mush when you go to stir all your salad ingredients together. If in doubt, use red potatoes... they always hold up well to potato salad. Also, when you cook your potatoes, cook them with salt. One of my biggest complaints with potato salad is that you end up with a flavorful dressing and bland potatoes. I boiled my potatoes for this and added a lot of salt to the water. It'll definitely add to the flavor of your salad.
Recipe Source: Pillsbury Super Salads and Vegetables
Serves: 8 Servings (1/2 cup each)
1/4 cup oil
3 Tbsp. Parmesan cheese
1 Tbsp. lemon juice
1 1/2 tsp. Worcestershire sauce
1/8 tsp. pepper
1/8 tsp. salt
4 cups cubed, cooked potatoes
8 slices bacon, crisply cooked and crumbled
1/4 cup chopped parsley or 1-2 Tbsp. dried parsley flakes
2 Tbsp. chopped green onions
2 hard boiled eggs, cut into slices or wedges
1. Combine all dressing ingredients and shake or stir well.
2. In a large bowl, combine the potatoes, bacon, parsley, and green onions.
3. Pour dressing over potato mixture; toss lightly. Add salt and pepper to taste. Refrigerate to blend flavors.
4. Garnish with egg wedges and either serve it straight from the fridge, or warm slightly.