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Caesar-Style Potato Salad
By Jim Bailey, a.ka. "The Yankee Chef"

This crazy weather has me grillin' one day and baking another. It just so happens
that on May 31, it was in the 90s and "wicked" humid. So guess what? It was too
hot and humid to grill outside and too hot and humid to bake inside. So cold
food was on the menu.

Again, as I have said a few times in the past, do not let the ingredient list fool
you. This is inexpensive and quite easy to prepare actually.

You can serve this with or without the added dressing. But I must say, the
creamy Yogurt Caesar is what topped this side dish off with that perfect "bite."
The crunch and acid from the wilted lettuce was the perfect accompaniment as

Creamy Yogurt Caesar Dressing, recipe below
2 pounds potatoes, boiled, peeled and cubed
1 cup mayonnaise or salad dressing
1/4 cup cider vinegar
6 eggs, hard boiled, peeled and chopped
6 ounces frozen peas, thawed
1 rib celery, minced
2 teaspoons prepared, stone ground or Dijon-style mustard
3 strips turkey or pork bacon, cooked and crumbled
Salt and black pepper to taste
Nonstick cooking spray
1 head romaine lettuce, shredded
3 green onions, sliced thin
1 teaspoon cracked black pepper
1/2 cup grated Parmesan or Parmigiano Reggiano cheese

Make Caesar Dressing (recipe, below), keep refrigerated until needed.

In a large bowl, combine the cooked, cubed potatoes, mayonnaise, chopped
eggs, cider vinegar, peas, celery, mustard and bacon. Stir and combine well.

Season to taste with salt and pepper. Cover and refrigerate until ready to serve.

Spray a large skillet liberally with nonstick cooking spray. Place over high heat.
When pan is hot, add the lettuce, onions and black pepper. Constantly stirring,
cook lettuce until just barely wilted and hot. Remove from heat.

Mound potato salad evenly among dishes, top with wilted lettuce and drizzle
Creamy yogurt Caesar Dressing on top if desired. Top with Parmesan cheese
and serve immediately.

Creamy Yogurt Caesar Dressing

1/2 cup grated Parmigiano Reggiano
1/4 cup lemon juice
1/2 teaspoon minced garlic in oil
2 anchovy fillets, optional
1 tablespoon extra virgin olive oil
1/3 cup plain Greek yogurt

Put all dressing ingredients in the bowl of a blender or food processor and pulse
until creamy and blended, about 20 seconds. Remove, transfer to a bowl, cover
and refrigerate. This makes close to a cup.
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About the author: Jim Bailey is The Yankee Chef™. Bailey is a third
generation chef, a New England food historian and food columnist. His
new cookbook is called
The Yankee Chef: Feel Good Food for Every
Kitchen. He would love to hear from anyone about their old family
recipes. Email Jim Bailey any questions or comments:
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont