Recipe for Caesar Potato Salad
Potato Salad


    Caesar Potato Salad

    Note: If making ahead, add enough chicken broth to moisten to desired texture before serving.

    Makes: 6 servings

    2 1/2 pounds (about 8 red thin-skinned
        potatoes, scrubbed
    2 cloves garlic, minced
    1 teaspoon Worcestershire
    2 teaspoons Dijon mustard
    3 tablespoons fresh lemon juice
    1 tablespoon red wine vinegar
    4 anchovy fillets, minced, plus about 5 whole
        fillets for garnish (about 1 ounce total)
    1/4 cup grated parmesan cheese
    1 tablespoon minced fresh parsley
    Salt and pepper

    In a 5- to 6-quart pan, bring 3 quarts water to a boil. Add potatoes, cover, and cook over medium heat until potatoes are just tender when pierced, 30 to 40 minutes.

    Remove all but one potato from cooking water; immerse in cold water. When cool, cut potatoes into 1/2-inch-wide slices. Continue to cook remaining potato over medium heat until very soft when pierced, and skin has begun to peel away, 5 to 10 minutes.

    Remove potato and cut in half; slice 1 half and add to the other sliced potatoes. Immerse remaining half in cold water until cool to touch, about 3 minutes; peel, cut in half again, and place in a blender with 1/2 cup of the cooking water. Whirl until smooth. Place in a small bowl; immerse bowl just to the rim in cold water until potato puree is cool.

    In a medium bowl, combine minced garlic, Worcestershire, Dijon mustard, lemon juice, red wine vinegar, and minced anchovies. Mix in 2/3 cup of the cooled potato puree; pour over sliced potatoes. (Discard remaining puree or reserve for another use.) Add grated parmesan cheese; gently mix to coat potatoes. Garnish with minced parsley and whole anchovy fillets. Add salt and pepper to taste. Serve, or if making ahead, chill up to 1 day.

    Per serving: 184 cal., 8.7% (16 cal.) from fat; 6.5 g protein; 1.8 g fat (0.7 g sat.); 35 g carbo.; 300 mg sodium; 5.2 mg chol.