15-minute Potato Caesar Salad
Serves: 4-6 side portions
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Directions
- Boil the baby potatoes in salted water until tender. Drain well and allow to cool.
- Fry the bacon bits until crisp (add 1-2 tsp vegetable oil if necessary). Drain well and reserve 1 tbsp. of the bacon fat. Allow to cool.
- For the dressing: In a small bowl combine the mayonnaise, mustard, garlic, black pepper, chopped anchovies and reserved bacon fat and stir well.
- In a large bowl combine the cooked potatoes and dressing and stir well.
- Sprinkle the cooked bacon bits and green onion on top.
Ingredients
- 800 g Potatoes, baby, cooked and cooled
- 200 g Bacon bits
- ½ cup Mayonnaise, creamy
- 1 tbsp Mustard, Dijon
- 1 tsp Garlic, crushed
- ¼ tsp Pepper, black, fine
- 2 tsp Anchovies, finely chopped
- 4 Eggs, soft-boiled, halved
- 2 tsp Green onion, fresh, chopped