Potato Caesar Salad

Name: Potato Caesar Salad
Ingredients: 4 pound small red potatoes, scrubbed but not peeled; 5 anchovy fillets, drained and minced; 2 cloves garlic, minced; 1 tablespoon grainy Dijon mustard; 2 teaspoons dried thyme; 1 large egg yolk; 3 tablespoons balsamic vinegar; 2 tablespoons fresh lemon juice; 1/2 cup vegetable oil; 1 cup olive oil; 8 sun-dried tomatoes, packed in oil, drained and finely chopped; Salt and freshly ground black pepper to taste; 1 bunch parsley, stems discarded, leaves minced; 1 cup freshly grated Parmesan cheese

14 ingredients

11 steps

Ingredients

4 pound small red potatoes, scrubbed but not peeled
5 anchovy fillets, drained and minced
2 cloves garlic, minced
1 tablespoon grainy Dijon mustard
2 teaspoons dried thyme
1 large egg yolk
3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1/2 cup vegetable oil
1 cup olive oil
8 sun-dried tomatoes, packed in oil, drained and finely chopped
Salt and freshly ground black pepper to taste
1 bunch parsley, stems discarded, leaves minced
1 cup freshly grated Parmesan cheese

Directions

1

Place the potatoes in a large pot and add water to cover.
2

Heat to a boil, then lower the heat and simmer uncovered until fork-tender, about 25 minutes.
3

Drain in a colander and let cool a few minutes.
4

While the potatoes are cooking, make the Caesar dressing.
5

Place the anchovies, garlic, mustard, thyme, egg yolk, vinegar, and lemon juice in a food processor and process just to combine.
6

With the machine running, pour the oils through the feed tube in a thin, steady stream to make a thick mayonnaise.
7

Add the sun-dried tomatoes and pulse just to combine.
8

Season the dressing to taste with salt and pepper.
9

Cut the warm potatoes into large uneven chunks.
10

Toss with a generous amount of Caesar dressing to bind, then mix in the parsley and Parmesan.
11

Serve at once or at room temperature.