Caesar Potato Salad

By Lv2Cook

Ingredients

• 1 1/2 tablespoons extra-virgin olive oil
• 2 garlic cloves minced
• 2 slices French bread
• 1 1/2 pounds small red potatoes
• 3 tablespoons dry vermouth
• 2 tablespoons balsamic vinegar
• 1 tablespoon lemon juice
• 2 teaspoons Dijon mustard
• 2 teaspoons anchovy paste
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup chopped green onions
• 3 tablespoons finely chopped fresh flat-leaf parsley
• Romaine lettuce leaves (optional)
• 1/4 cup grated fresh Parmesan cheese

Details

Servings 1

Preparation

Step 1

Combine oil and garlic; let stand 30 minutes.

Preheat oven to 350º .

Brush 1 1/2 teaspoons oil mixture over bread; cut into cubes. Place bread cubes in a single layer on a jelly-roll pan. Bake at 350º for 9 minutes or until toasted.

Steam potatoes, covered, 18 minutes or until tender. Let cool; cut into 1/4-inch-thick slices. Combine potato slices and vermouth; toss gently to coat.

Combine remaining oil mixture, vinegar, and next 7 ingredients (vinegar through parsley) in a bowl. Pour dressing over potatoes; toss gently to coat. Cover and chill.

Serve in a lettuce-lined bowl, if desired. Sprinkle with cheese and croutons.

Serving Size: 2/3 cup