Easy Caesar Potato Salad Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 8 minutes. Drain and transfer potatoes to a baking dish. Drizzle olive oil over potatoes and season with black pepper.
• Bake in the preheated oven until tender, about 10 minutes.
• Mix potatoes, bacon bits, Caesar salad dressing, and green onions together in a bowl. Serve warm.

Steps:

• In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.
• In a large bowl, combine olive oil, garlic, lemon juice, and Parmesan. Add potatoes and toss to combine. Season with salt and pepper. Add romaine hearts just before serving. To store, cover and refrigerate up to 1 day.

Steps:

• Steam potatoes on steamer rack set in large pot over boiling water until almost tender, about 10 minutes. Add sugar snap peas and steam until peas are crisp-tender and potatoes are just tender, 1 minute longer. Transfer vegetables to large bowl. Cool slightly. Add radishes and onion. Whisk next 4 ingredients in small bowl to blend. Whisk in Parmesan. Season dressing with salt and generous amount of pepper. Add dressing to potato mixture; toss to coat. Season with more salt and pepper, if desired. Serve warm or at room temperature.

Steps:

• Cook potatoes in boiling water in saucepan 10 to 12 min. or until tender; drain.
• Pour dressing over potatoes in large bowl.
• Add remaining ingredients; mix lightly. Serve warm. Or, cover and refrigerate several hours or until chilled.

Steps:

• Sprinkle potatoes with 1/2 teaspoon salt; divide between two double thicknesses of heavy-duty foil (about 18 in. square). Fold foil around potatoes and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until tender, turning once. , Brush steak with 2 tablespoons dressing; sprinkle with pepper and remaining salt. Grill, covered, over medium heat for 22-26 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning once., Open foil carefully to allow steam to escape; transfer potatoes to a large bowl. Add cheese and remaining dressing. Thinly slice steak. Toss lettuce, onions and steak with potato mixture.

Steps:

• Place the potatoes in a large pot with enough water to cover them by 2 inches (5 cm), cover, and bring to a boil over high heat.
• Once boiling, season with salt, reduce the heat to medium, and cook until the potatoes are tender, 25-30 minutes. Drain and set aside to cool.
• In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and paprika. Season with ½ teaspoon of salt and ½ teaspoon of pepper.
• Dice the potatoes and transfer to a separate large bowl, along with the onion, eggs, pickles, and chives. Season with salt and pepper to taste. Pour the sauce over the potatoes and toss to coat evenly. Sprinkle with chopped chives, for garnish.
• Enjoy!

Steps:

• Pour dressing into large salad bowl. Add romaine; toss until coated with dressing.
• Sprinkle with croutons, cheese and pepper; toss.

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Place the potatoes on the prepared baking sheet. Brush with 3 tablespoons olive oil and season with salt and pepper.
• Bake until the potatoes are tender and golden brown, 40-50 minutes. Let cool for 5 minutes.
• Transfer the potatoes to a cutting board and cut in half lengthwise. Using a small spoon, scoop out the potato flesh and save for another use or discard, leaving a ⅛-inch-thick shell of potato and skin on all sides. Return the potato shells to the baking sheet. Turn the broiler on high.
• In a large bowl, whisk together the remaining 3 tablespoons olive oil, the lemon juice, mustard, garlic paste, and anchovy paste until smooth.
• Brush some of the dressing over the insides of the potato shells. Sprinkle each with 1 teaspoon Parmesan cheese and ½ teaspoon bread crumbs.
• Broil the potato skins until the outsides are crisp and the cheese is browned, 5-10 minutes.
• Meanwhile, add the lettuce to the bowl with the remaining dressing and toss to coat well.
• Transfer the hot potato skins to a serving platter. Divide the lettuce among the potato skins. Serve with lemon wedges for squeezing.
• Enjoy!

Steps:

• Cook potatoes in boiling water until tender, about 10 minutes.
• Drain and set aside; keep warm.
• Line a large salad bowl or platter with torn lettuce leaves; pour dressing, salt, pepper, and half of cheese over potatoes, tossing to coat.
• Pour potatoes over lettuce; top with remaining cheese, bacon, and croutons.

Steps:

• Pour dressing into large salad bowl. Add romaine; toss until coated with dressing.
• Sprinkle with croutons, cheese and pepper; toss.

Steps:

• In a small bowl, whisk the first seven ingredients. Place romaine in a large bowl. Drizzle with dressing and toss to coat. Serve with salad croutons and additional cheese if desired.

Steps:

• Place 5 leaves Boston lettuce on the bottom of a resealable container. Top with spinach leaves, and then the remaining leaves Boston lettuce. Put the julienned carrots on top of the lettuce and sprinkle with bacon. Seal container.
• Place the dressing in a small resealable container, so it can be poured on the salad at lunchtime.

Steps:

• Cook potatoes in boiling water to cover 20 to 30 minutes or until tender; drain.
• Peel& cube potatoes.
• Combine potato, onion, bacon, eggs, and parsley; toss gently.
• Combine oil& remaining ingredients, beating with wire whisk until blended.
• Pour dressing over potato mixture, and toss gently to combine.