Easy caesar potato salad recipe | food network kitchen

Step by Step

Step 1

Put the potatoes in a saucepan with enough water to cover by 2 inches. Bring the water to a boil and cook the potatoes until tender, 15 to 20 minutes. Drain and let cool for 5 minutes. Peel the potatoes and cut them into chunks. Put in a medium bowl and sprinkle with the vinegar while still warm; season with 1/2 teaspoon salt.

Step 2

Whisk together the mayonnaise, lemon juice, mustard, sugar, anchovies, garlic and 1 teaspoon salt in a large bowl. Add the potatoes and toss to coat.

Step 3

Heat the oil in a skillet over medium heat. Add the panko and cook until brown, about 3 minutes. Stir in the parsley.

Step 4

Transfer the potatoes to a serving dish and sprinkle with the parsley breadcrumbs.

Ingredient

Panko breadcrumbs

4 cup 4 cup
White vinegar

1 tablespoon 0.5 fl. ozs
Mayonnaise

1 cup 1 cup
Dijon mustard

1 tablespoon 0.5 fl. ozs
Garlic

2 cloves 2 cloves
Russet potatoes

2 pounds 2 pounds
Sugar

1 teaspoon 0.17 fl. ozs
Extra-virgin olive oil

2 tablespoons 2 tablespoons
Freshly squeezed lemon juice

1 tablespoon 0.5 fl. ozs

Easy caesar potato salad recipe | food network kitchen | food network

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

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