Julie's Caesar Potato Salad

Julie's Caesar Potato Salad
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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Julie's Caesar Potato Salad calories by ingredient


Introduction

Add a Roman twist to a traditional favorite. Take this reciped to your next BBQ or family gathering and impress them with a little taste of Italy. Add a Roman twist to a traditional favorite. Take this reciped to your next BBQ or family gathering and impress them with a little taste of Italy.
Number of Servings: 12

Ingredients

    2 pound fingerling potatoes (a mix of colors is nice)
    1 pound sweet potatoes sliced thin
    Cooking Spray
    1cup celery, cut into small dice
    ½ cup Red Onion dice fine
    ¼ cup Mezzetta Sweet Cherry Peppers
    8 Kalmata Olives Diced
    ¼ cup chopped fresh parsley

    Dressing Ingredients:
    2 tablespoons olive oil
    Salt and ground black pepper
    Juice of one lemon approximately ¼ cup
    1 tsp anchovy paste
    3 cloves garlic
    1 tsp Dijon mustard
    1 tsp Worcheshire sauce
    1 tbsp Parmesan Cheese
    1 boiled egg diced small
    1 cup Greek yogurt

Tips

Serve with grilled chicken and a side of baked beans


Directions

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.