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Caesar Potato Salad

By chef Gulasch

Are you tired of making the same salad every year? Try this variation of potato salad with Caesar dressing and Parmesan. A lighter, fresher, and modern take on a classic.

20 min
Medium

5 min prep · 15 min cook

Caesar Potato Salad
395 kcal · per serving
Protein 14g Carbs 30g Fat 23g
Ingredients

What you will need

9 items · serves 1
  • Potatoes 200 g
  • Mayonnaise 1 tbsp
  • Eggs 1 pcs
  • Roman Lettuce 0.25 pcs
  • Bacon 1 slice
  • Italian Hard Cheese 10 g
  • Anchovies filet 2 slice
  • Mustard 1 tsp
  • Garlic 1 clove

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

11 steps · 15 min cook

  1. Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment 🥗✨

  2. Cut the potatoes. Peel the potatoes and cut them into small cubes.

  3. Cook the potatoes. Cook the potatoes in salted water over low heat for about 15 minutes until tender.

  4. Boil the egg. Place the egg into boiling salted water and cook for about 7 minutes, then cool it in cold water and peel it.

  5. Chop the anchovies. Finely chop the anchovies.

  6. Chop the garlic. Peel the garlic and cut it into small cubes.

  7. Prepare the dressing. Mix the mustard, mayonnaise, anchovies, garlic, and grated Parmesan into a smooth dressing.

  8. Cut the lettuce. Cut the lettuce into strips and rinse it thoroughly in cold water.

  9. Fry the bacon. Fry the bacon in a pan over medium heat for about 3 minutes until golden brown and crisp 🍽️✨

  10. Mix the salad. Mix the potatoes and lettuce with the dressing

  11. Serve. Serve the salad with the boiled egg and garnish with bacon

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