Warm Caesar Potato Salad

From Recidemia
Jump to: navigation, search


Makes 4 servings



  1. In pot of boiling salted water, add a dash of cider or balsamic vinegar, cook potatoes just until tender.
  2. Tear lettuce into bite sized pieces, place in large salad bowl and set aside.
  3. In a large skillet, heat oil over med heat, cook garlic for 2 minutes.
  4. Stir in lemon juice, parsley, mustard, Worcestershire sauce and salt and pepper to taste.
  5. Stir in diced potatoes, cook over med-high heat for 2 minutes, stirring constantly.
  6. Pour over lettuce and toss well.
  7. Sprinkle with Parmesan and toss again.
  8. Serve immediately, topped with croutons.