Anyday Potato Caesar Salad
An easy 3-step recipe for a zingy dressing that replaces mayonnaise with cream and yogurt to boost the calcium and vitamins.
- Course Salads
- Prep. Time 10 mins
- Cooking Time 20 - 25 mins
- Yields 6 servings
Preparation
What You Need
Dressing:
Instructions
Scrub potatoes and cut in half or quarters, if larger. In a medium saucepan, cover potatoes with cold water. Bring to a boil over high heat; season water with salt. Reduce heat and boil gently for about 15 min or until potatoes are tender. Drain and transfer to a large bowl; let cool slightly.
Meanwhile, make Dressing: in a blender, combine cream, garlic, mustard, salt and pepper; purée until smooth. With motor running, pour in lemon juice. Add yogurt and pulse to blend. Let stand for 5 min or until thickened.
Add half of the Parmesan cheese and bacon (if using) to potatoes and pour in dressing; toss gently to coat. Just before serving, add lettuce and toss to combine. Divide among serving bowls and sprinkle with remaining Parmesan.
Tips
Save time and effort by buying pre-cooked sliced bacon.
Use a plain, Balkan style yogurt with no added gelatin for the best texture.
To pack this for lunch, keep the lettuce separate and toss it in just before you’re going to eat it.
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