1 1/2 lb small red bliss potatoes, scrubbed and quartered
2-3 garlic cloves, crushed
2 tsp Dijon mustard
2 Tbsp red wine vinegar
juice of 1/2 lemon
2 tsp Worcestershire sauce
1/4 c extra-virgin olive oil
salt and pepper to taste
2 Tbsp Parmesan cheese
2 Tbsp chopped fresh parsley
Instructions
Place potatoes in a saucepan, cover with lightly salted water by an inch, and bring to a boil over high heat. Cover and boil until the potatoes are tender, 15-20 minutes. Drain and cool for at least 10 minutes.
Meanwhile, in a mixing bowl, combine the garlic, mustard, vinegar, lemon juice, Worcestershire sauce and oil. Season liberally with salt and pepper.
When potatoes have cooled, toss them with the dressing and add Parmesan cheese and parsley.
Originally Submitted
5/26/2013
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