Crispy potato salad with Caesar and Parmesan dressing

 

  

Crispy potato salad with Caesar and Parmesan dressing

Crispy potato salad with Caesar and Parmesan dressing ... adeliciousand unique salad that combines romaine lettuce and arugula with a light Caesar dressing, topped with golden potatoes that are crispy on the outside and tender on the inside. The secret to achieving crispy potatoes lies in first boiling them with a little baking soda before frying.

Cooking time

40 minutes

Enough for

5 people

Ingredients for Crispy Potato Salad with Caesar and Parmesan Dressing

- Potatoes: 650g (cut into cubes)

- Coarse salt: 1 tbsp

- Baking soda: ½ tsp

- Olive oil: 3 tbsp

- Black pepper: to taste (ground)

- Yogurt: ¼ cup (Greek)

- Lemon juice: 1 tbsp (fresh)

- Anchovies: 2 fillets (preserved in oil, finely chopped)

- Garlic: 1 clove (finely chopped)

- Mustard: 1 tsp

- Romaine lettuce: 1 head (roughly chopped)

- Arugula: 2 cups

- Parmesan cheese: 1/4 cup (grated)

- Sea salt: to taste (coarse/for serving)

How to prepare crispy potato salad with Caesar and Parmesan dressing

Preheat the oven to 220 degrees Celsius, preferably using the fan setting if available.

Put a large amount of water into a wide pot and bring it to a boil.

Add the potatoes, baking soda and a tablespoon of salt, then boil for 12-15 minutes until very tender.

Drain the potatoes well, then toss them with olive oil, and season with salt and freshly ground black pepper.

Spread the potatoes in a single layer on a baking tray, then place them in the oven for 20-25 minutes, turning them halfway through cooking, until they become golden brown and crispy.

Meanwhile, prepare the Caesar dressing. In a large bowl, whisk together the Greek yogurt, lemon juice, anchovies, garlic, and mustard until you have a smooth, homogeneous dressing.

When serving, add the romaine lettuce, arugula and Parmesan cheese to the dressing, then stir the ingredients well until they are coated with the mixture.

Distribute the salad into serving dishes, then add the crispy potatoes on top, sprinkle with a little coarse sea salt, and serve immediately.