Caesar Potato Salad ✨ If you are looking for a delicious potato salad that isn't the classic... This is for you! I am starting a new series where I do twists on the classics, and this was a great start.
0 First, add the potatoes whole to a pot of water. Then, bring to a boil and cook until fork tender. Let cool. Quarter or cut into small bites.
1 Secondly, cut the top off the garlic and add olive oil. Then, wrap it in foil and roast at 350F for 45-50 minutes.
2 Add the panko with the chili oil or salsa macha to a pan. Then, toast until golden. Add the lemon zest.
3 Then, squeeze the garlic onto a board, and using the back of a knife form into a paste with the anchovies.
4 Add the mayo to a bowl with the garlic, anchovies, Worcestershire, dijon, tabasco, lemon juice and parm. Then, add a bit of water to thin it out if needed.
5 Lastly, add the potatoes to the dressing. Mix in some of the herbs. Top with the rest. Add the panko, shaved parmesan and lots of black pepper.
