Caesar dressing has become a versatile condiment, used for more than just a topping on minimalist lettuce salads. It perfectly dresses Cucumber Salad and elevates Deviled Eggs. And this weekend, the creamy condiment will be deliciously dressing the potato salad we’re making for our Labor Day celebration.
While the obsession with putting Caesar dressing on everything may seem sudden, the salad topping has been around since the mid-1920s. Caesar Cardini, an Italian immigrant and restaurateur, created the dressing on a busy 4th of July weekend at his Tijuana, Mexico restaurant. With its intensely satisfying flavor profile, Caesar dressing elevates most foods to a culinary perfection level. Anchovies, Parmesan cheese, garlic, and Worcestershire sauce combine to create a savory umami experience that pleases the palate.
Yukon Gold potatoes are the variety of choice for this dish. Their moderate starch content ensures the chunks retain their shape after boiling while preserving their smooth texture. Japanese-style mayonnaise provides a richer and creamier consistency for the dressing than American-style mayo. Dijon mustard and lemon juice brighten and balance the dressing. Crushed potato chips add a satisfying crunch and salty finish to the potato salad. This is an irresistible side dish and a wonderful addition to the holiday celebration!
Caesar Potato Salad
Caesar Potato Salad (adapted from foodandwine.com) Total Time Required: 1 hour minutes, Prep Time: 25 minutes, Chill Time: 35 minutes+, Makes: 4 – 6 servings
Ingredients:
- 2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch pieces (about 5 cups)
- 1-1/2 tablespoons kosher salt, plus more to taste
- 3 large eggs, rinsed
- 2 tablespoons olive oil
- 1-1/2 teaspoons Worcestershire sauce
- 1 teaspoon grated lemon zest
- 3 tablespoons fresh lemon juice
- 1/2 cup kewpie mayonnaise
- 8 – 10 anchovy filets in oil, drained and finely chopped (about 1-1/2 tablespoons)
- 2 teaspoons Dijon mustard
- 3/4 teaspoon black pepper, plus more for garnish
- 1 garlic clove, minced
- 2 ounces Parmesan cheese, grated (about 1/2 cup)
- 3/4 cup kettle-cooked potato chips, coarsely crushed
- chopped chives and parsley, for garnish
Directions:
Place potatoes and salt in a large saucepan. Fill the pot with cold tap water to cover the potatoes by 2 inches. Bring the water to a boil over high heat. As soon as the water starts to boil, gently lower the rinsed eggs into the water and cook the eggs for 10 minutes.
Hard boil the eggs inthe cooking water with the potatoes.
While the eggs cook, fill a medium bowl with ice water and set it aside. When the eggs are cooked, use a slotted spoon to transfer them from the boiling water immediately to the ice water. Let the eggs stand until completely cooled, about 5 minutes. Continue cooking the potatoes until the tip of a knife pierces the potatoes without resistance, about 1 more minute. Remove the pot from the heat and drain the potatoes.
Drain the potatoes.
Transfer the potatoes to a medium bowl and chill them in the refrigerator, uncovered and stirring occasionally, until they are slightly cool, about 15 minutes. Meanwhile, peel the eggs and chop them into small pieces.
Whisk together the olive oil, Worcestershire sauce, and lemon juice in a small bowl until well combined.
Whisk together the olive oil, Worcestershire sauce, and lemon juice.
Whisk together the mayonnaise, anchovies, Dijon mustard, black pepper, garlic, and lemon zest in a large bowl.
Combine the mayonnaise, anchovies, Dijon mustard, black pepper, garlic, and lemon zest.
Slowly pour the oil mixture into the mayonnaise mixture, whisking constantly, until the dressing is emulsified, about 1 minute total. Whisk in the Parmesan cheese.
Whisk the Parmesan cheese into the oil and mayonnaise mixtures.
Stir the potatoes and eggs into the bowl with the mayonnaise mixture and toss gently until the potatoes are evenly coated. Season to taste with salt. Chill the potato salad in the refrigerator, uncovered, until it is cold and the flavors meld, at least 30 minutes.
Stir the potatoes and chopped egg into the dressing mixture.
When ready to serve, top the potato salad with the potato chips, chives, and parsley. Sprinkle with additional black pepper and serve immediately.
Add the crushed chips & herbs to the potato salad.
To make ahead, boil the potatoes and eggs and store them in separate airtight containers in the refrigerator up to one day in advance. Leftover potato salad can be stored in an airtight container in the refrigerator for up to two days. Top the salad with the potato chips right before serving to retain the crispness of the chips.
It wouldn’t be a celebration with the potato salad! ~Linda
Caesar Potato Salad (adapted from foodandwine.com) Total Time Required: 1 hour minutes, Prep Time: 25 minutes, Chill Time: 35 minutes+, Makes: 4 – 6 servings
Ingredients:
- 2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch pieces (about 5 cups)
- 1-1/2 tablespoons kosher salt, plus more to taste
- 3 large eggs, rinsed
- 2 tablespoons olive oil
- 1-1/2 teaspoons Worcestershire sauce
- 1 teaspoon grated lemon zest
- 3 tablespoons fresh lemon juice
- 1/2 cup kewpie mayonnaise
- 8 – 10 anchovy filets in oil, drained and finely chopped (about 1-1/2 tablespoons)
- 2 teaspoons Dijon mustard
- 3/4 teaspoon black pepper, plus more for garnish
- 1 garlic clove, minced
- 2 ounces Parmesan cheese, grated (about 1/2 cup)
- 3/4 cup kettle-cooked potato chips, coarsely crushed
- chopped chives and parsley, for garnish
Directions:
Place potatoes and salt in a large saucepan. Fill the pot with cold tap water to cover the potatoes by 2 inches. Bring the water to a boil over high heat. As soon as the water starts to boil, gently lower the rinsed eggs into the water and cook the eggs for 10 minutes. While the eggs cook, fill a medium bowl with ice water and set it aside. When the eggs are cooked, use a slotted spoon to transfer them from the boiling water immediately to the ice water. Let the eggs stand until completely cooled, about 5 minutes. Continue cooking the potatoes until the tip of a knife pierces the potatoes without resistance, about 1 more minute.
Remove the pot from the heat and drain the potatoes. Transfer the potatoes to a medium bowl and chill them in the refrigerator, uncovered and stirring occasionally, until they are slightly cool, about 15 minutes.
Meanwhile, peel the eggs and chop them into small pieces.
Whisk together the olive oil, Worcestershire sauce, and lemon juice in a small bowl until well combined. Whisk together the mayonnaise, anchovies, Dijon mustard, black pepper, garlic, and lemon zest in a large bowl. Slowly pour the oil mixture into the mayonnaise mixture, whisking constantly, until the dressing is emulsified, about 1 minute total. Whisk in the Parmesan cheese.
Stir the potatoes and eggs into the bowl with the mayonnaise mixture and toss gently until the potatoes are evenly coated. Season to taste with salt. Chill the potato salad in the refrigerator, uncovered, until it is cold and the flavors meld, at least 30 minutes.
When ready to serve, top the potato salad with the potato chips, chives, and parsley. Sprinkle with additional black pepper and serve immediately.
To make ahead, boil the potatoes and eggs and store them in separate airtight containers in the refrigerator up to one day in advance. Leftover potato salad can be stored in an airtight container in the refrigerator for up to two days. Top the salad with the potato chips right before serving to retain the crispness of the chips.