Julie's Caesar Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 pound fingerling potatoes (a mix of colors is nice)1 pound sweet potatoes sliced thinCooking Spray1cup celery, cut into small dice½ cup Red Onion dice fine¼ cup Mezzetta Sweet Cherry Peppers8 Kalmata Olives Diced¼ cup chopped fresh parsleyDressing Ingredients:2 tablespoons olive oilSalt and ground black pepperJuice of one lemon approximately ¼ cup1 tsp anchovy paste3 cloves garlic1 tsp Dijon mustard1 tsp Worcheshire sauce1 tbsp Parmesan Cheese1 boiled egg diced small1 cup Greek yogurt
Adjust oven rack to lower-middle position and heat oven to 400 degrees. Toss potatoes with cooking spray and a sprinkling of salt and pepper. Roast until they're just tender, but still hold their shape, about 30 minutes. Remove from heat and cool to room temperature.
Transfer potatoes to a large bowl and, without mixing, add onion, celery, peppers, olives and parsley. Mix dressing ingredients in a small bowl until smooth. (Both salad and dressing can be covered and refrigerated overnight.) When ready to serve, add dressing to salad and toss to coat. Taste and adjust seasonings, including salt and pepper to taste. Serve.
Serving Size: 1/12 of recipe
Number of Servings: 12
Recipe submitted by SparkPeople user JULWHEELER.
Transfer potatoes to a large bowl and, without mixing, add onion, celery, peppers, olives and parsley. Mix dressing ingredients in a small bowl until smooth. (Both salad and dressing can be covered and refrigerated overnight.) When ready to serve, add dressing to salad and toss to coat. Taste and adjust seasonings, including salt and pepper to taste. Serve.
Serving Size: 1/12 of recipe
Number of Servings: 12
Recipe submitted by SparkPeople user JULWHEELER.
Nutritional Info Amount Per Serving
- Calories: 223.4
- Total Fat: 4.8 g
- Cholesterol: 24.5 mg
- Sodium: 218.9 mg
- Total Carbs: 37.7 g
- Dietary Fiber: 3.8 g
- Protein: 7.4 g
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