There must be 101 ways to make potato salad, and in our family we do them all. From the traditional and creamy mayo-based, to the lighter, pucker inducing vinegar-based, I haven’t met a homemade spud salad that I don’t like.
Some of the most “out there” versions that I’ve done are an Asian style with miso dressing and soy beans, and a Moroccan-inspired salad with tahini, black oil-cured olives and chickpeas. But one of my favorite ways to potato salad is my Caesar mash-up.
You know when you have one of those “aha” moments. This one felt genius. It’s a match made in heaven, really. The sweet, creamy, freshly picked potatoes pair so well with piquant anchovies and garlic, they’re brightened by fresh lemon- and all brought together with grated Parm.
And, right now is a stellar time for local potatoes in Florida. It’s growing season and there is nothing quite like a fresh-from-the-field, new potato.
These potatoes are incredible served warm right from the oven- but can be made ahead and refrigerated, which has its own benefits of allowing the potatoes to soak up more of the dressing. (If making ahead, allow time to come up to room temp before serving, otherwise the flavors could be muted.)
I’ve kept the ingredients pretty simple here, but toss in anything that suits your fancy. Try fresh herbs like parsley or oregano, or scallions, or even croutons for a fun Caesar salad tie-in!
Caesar Salad Potatoes
- 2 pounds small roasting potatoes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
For the dressing:
- 2 anchovies or 1 teaspoon anchovy paste
- 2 small garlic cloves finely grated or chopped
- ½ lemon juice and zest
- 1 tablespoon red or white wine vinegar
- 2 teaspoons dijon mustard
- ¼ cup grated parmigiano-reggiano cheese
- Freshly cracked black pepper
- ¼ teaspoon kosher salt
- Preheat oven to 375. Halve any larger potatoes or quarter them if very large, keeping the small ones whole. Place on a roasting pan, or if you have one into a large cast iron skillet. Toss with the olive oil and the salt. Place in the oven for 35-45 minutes, stirring 3-4 times during baking, until the potatoes are cooked, browned and crispy. The exact amount of time will depend on the type of potato you use and how you cut them, so just check them occasionally toward the end of cooking time.
- Meanwhile, make the dressing. If using whole anchovies, chop finely, smashing with the flat side of your knife, until a paste. Place in a bowl with the grated garlic, zest and juice from the ½ lemon, the vinegar and mustard. Stir well, then add the cheese, pepper and salt.
- When the potatoes are done, remove from the oven and toss with the dressing in the still warm pan. Remove to a serving bowl and eat warm, or serve at room temperature.