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
- total
- Medium
- level
5 min prep · 15 min cook
What you will need
-
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 0.5 tbsp -
Garlic 1 clove
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
-
Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment 🥗✨
-
Cut the potatoes. Peel the potatoes and cut them into small cubes.
-
Cook the potatoes. Cook the potatoes in salted water over low heat for about 15 minutes until tender.
-
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.
-
Chop the anchovies. Finely chop the anchovies.
-
Chop the garlic. Peel the garlic and cut it into small cubes.
-
Prepare the dressing. Mix the mustard, mayonnaise, anchovies, garlic, and grated Parmesan into a smooth dressing.
-
Cut the lettuce. Cut the lettuce into strips and rinse it thoroughly in cold water.
-
Fry the bacon. Fry the bacon in a pan over medium heat for about 3 minutes until golden brown and crisp 🍽️✨
-
Mix the salad. Mix the potatoes and lettuce with the dressing
-
Serve. Serve the salad with the boiled egg and garnish with bacon
Ratings and comments
Be the first to rate this meal. Reviews are added in the Goulash app and shown here read-only.
More from this category
Sandwich with Hummus and Chicken
Enjoy a unique symbiosis of flavors in our sandwich with hummus and slices of chicken, accompanied by refreshing arugula and juicy red onion.
Lentils with Sausage and Egg
Indulge in this delicious dish that combines a juicy sausage, hearty red lentils and gently cooked eggs. The core flavors are enhanced by a splash of apple cider vinegar, the aroma of garlic and shallot, freshly chopped parsley and butter, which creates a rich and creamy sauce with chicken stock. Pickled cucumbers add a refreshing touch at the end.
