Jack's Birthday Grilled Caesar Potato Salad
Posted by Donna-Marie Pye on
Last weekend was my son's 30th birthday, and I made a few of his favourite dishes for his birthday supper. In addition to his requested "birthday pie," this salad has always been a favourite of his and served as the perfect accompaniment to our burger cookout. - Donna-Marie Pye
Ingredients...
Dressing:
- ¼ cup extra virgin olive oil
- 2 cloves garlic, grated
- ½ cup mayonnaise
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- ½ tsp anchovy paste or 1 anchovy fillet (optional)
- ¼ tsp hot pepper sauce
- ¼ tsp freshly ground black pepper
- Pinch granulated sugar
- Kosher salt
Salad:
- 2 lbs mini yellow potatoes, washed
- 2 tbsp olive oil
- ½ cup grated Parmesan cheese
- 1/2 lb bacon, cooked crisp
- 4 green onions, chopped
Method...
- Dressing: In a blender or food processor, combine olive oil, garlic, mayonnaise, lemon juice, red wine vinegar, Dijon, Worcestershire, anchovy paste (if using), hot pepper sauce, black pepper, sugar and a generous pinch of salt. Blend until well combined. Transfer to a salad dressing bottle and set aside until ready to use. (Make Ahead: Dressing can be made and stored in refrigerator up to 3 days in advance).
- Salad: Place potatoes in a pot and cover with water. Bring to a boil and cook 8 to 10 minutes until fork tender. Drain well, then place in a bowl and coat with 2 tbsp olive oil.
- Preheat barbecue to Medium-high. Place a grill basket on grill to heat. Once hot, add potatoes and grill 8 to 10 minutes until crisp and slightly charred. Transfer to a serving bowl. Add 3/4 cup of dressing and toss to coat.
- Garnish salad with Parmesan cheese, bacon and green onions. Serve warm if desired.
Makes 4 to 6 servings
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