Anyday Potato Caesar Salad

An easy 3-step recipe for a zingy dressing that replaces mayonnaise with cream and yogurt to boost the calcium and vitamins.

  • Prep: 10 min
  • Cooking: 20 min - 25 min
Yields 6 servings
anyday potato caesar salad
The tasty recipe presented in this video is wonderfully easy to make. New potatoes blend perfectly with the Caesar dressing accented by the delicious taste of anchovies. Accompanies any casual meal very well, or can be packed up for your next outing.

Ingredients

  • 2 lbs (1 Kg) small new potatoes
  • A pinch of salt
  • 1/4 cup (60 mL) freshly grated Canadian Parmesan cheese
  • 4 slices bacon cooked crisp and crumbled (optional)
  • 10 oz (284 g) 1 bag torn romaine lettuce
  • Dressing
  • 1 cup (250 mL) 10 % cream
  • 2 garlic cloves
  • 2 tbsp (30 mL) Dijon mustard
  • Salt and pepper to taste
  • 1/4 cup (60 mL) freshly squeezed lemon juice
  • 1/4 cup (60 mL) plain yogurt

Preparation

Scrub potatoes and cut in half or quarters, if larger. In a medium saucepan, cover potatoes with cold water. Bring to a boil over high heat; season water with salt. Reduce heat and boil gently for about 15 min or until potatoes are tender. Drain and transfer to a large bowl; let cool slightly.

Meanwhile, make dressing: in a blender, combine cream, garlic, mustard, salt and pepper; purée until smooth. With motor running, pour in lemon juice. Add yogurt and pulse to blend. Let stand for 5 min or until thickened.

Add half of the Parmesan cheese and bacon (if using) to potatoes and pour in dressing; toss gently to coat. Just before serving, add lettuce and toss to combine. Divide among serving bowls and sprinkle with remaining Parmesan.

Tips

Save time and effort by buying pre-cooked sliced bacon.

Use a plain, Balkan style yogurt with no added gelatin for the best texture.

To pack this for lunch, keep the lettuce separate and toss it in just before you’re going to eat it.

Nutrition

Nutritional Information

per serving
Energy: 238 Calories
Protein: 9 g
Carbohydrate: 32 g
Fat: 9 g
Fibre: 5.2 g
Sodium: 430 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 13 % / 145 mg
Vitamin C: 83 %
Folacin: 45 %
Vitamin A: 25 %
Vitamin B6: 24 %