Time: 40 min.
Complexity: easily
Servings: 4 - 6

Want to transform your favorite Caesar salad from a light appetizer into a hearty side dish? Drizzle boiled potatoes with Caesar dressing! Much of the salad's amazing flavor comes from the dressing, which consists of mayonnaise, lemon juice, anchovies, garlic, and mustard. Instead of traditional croutons, top the potato salad with crispy breadcrumbs fried in olive oil and parsley. It makes a great side dish for a festive dinner. You can also serve it in lettuce leaves with any meat or poultry dish.

Ingredients:

• 0.7 kg potatoes, washed
• 1 tbsp. white vinegar
• 1 cup mayonnaise
• 1 tbsp. freshly squeezed lemon juice
• 1 tbsp Dijon mustard
• 1 teaspoon of sugar
• 2 anchovies, chopped
• 2 cloves garlic, crushed
• 2 tbsp. l. olive oil
• 1/4 cup panko breadcrumbs
• 0.5 cup fresh parsley, chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, panko breadcrumbs, lemon juice, Dijon mustard, mayonnaise, Anchovies

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Preparation:

Step 1
• Place the potatoes in a saucepan and cover with water to a depth of 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Drain and let cool for 5 minutes. Peel and cut the potatoes into pieces. Place in a medium bowl and drizzle with vinegar while still warm; add 1/2 teaspoon of salt.
Step 2
• In a large bowl, combine mayonnaise, lemon juice, mustard, sugar, anchovies, garlic, and 1 teaspoon salt. Add the potatoes and toss to coat.
Step 3
• Heat olive oil in a skillet over medium heat. Add breadcrumbs and fry until golden brown, about 3 minutes. Stir in parsley.
Step 4
• Transfer the potatoes to a serving platter and sprinkle with the parsley breadcrumbs.

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