creamy caesar potato salad
NOT YO MAMA'S POTATO SALAD.
Ingredients
- 3 lb baby gold potatoes, halved
- 3/4 cup vegan mayonnaise (or regular)
- 1/4 cup plain whole milk Greek yogurt
- 1/3 cup fresh parmesan cheese, grated
- 3 cloves garlic, smashed
- 2 tbsp lemon juice
- 1 tbsp dijon mustard
- 2 tsp anchovy paste
- fresh basil and cracked black pepper, to serve
Instructions
- Place the potatoes in a large pot. Fill with cold water and sprinkle in 1 tsp kosher salt. Bring to a boil and cook until fork-tender, about 10-15 minutes.
- Drain the potatoes and add back to the hot pot. Cover and steam for 10 minutes.
- While the potatoes steam, make the dressing. In a bowl, whisk together the mayonnaise, yogurt, parmesan, garlic, lemon juice, dijon, anchovy paste, and a pinch of salt and pepper. Taste and adjust seasonings as needed. If you want a smoother texture to your dressing, whip everything in a food processor.
- Toss the potatoes with about 2/3 of the Caesar dressing until well coated. Pour into a serving bowl and garnish with basil and lots of cracked black pepper. Serve with additional dressing on the side.