Caesar Potato Salad with Bacon
Tossed in a tangy homemade dressing, studded with crispy pieces of bacon and piled high on a bed of greens, this Caesar Potato Salad will be a huge hit at your next cookout. It’s easy to make, can be prepared in advance, and enjoyed warm or cold. The potato salad and Caesar dressing are actually Whole30 compliant, but if you’re living your Food Freedom, try garnishing it with a light snowfall of freshly-grated Parmigiano Reggiano.
Ingredients
- 1.5 lb1.5 lb1.5 lb Creamer Potatoes, (substitute baby potatoes)
- Kosher Salt, to taste
- 5 pieces5 pieces5 pieces Bacon, (substitute turkey or beef bacon)
- 333 Anchovy Filet, packed in olive oil, small
- 1 clove1 clove1 clove Garlic, large, finely grated or formed into a paste
- 222 Eggs, large, whites and yolks separated
- 1 Tbsp1 Tbsp1 Tbsp Lemon Juice, plus more to taste
- 1.5 tsp1.5 tsp1.5 tsp Dijon Mustard
- 1/2 tsp1/2 tsp1/2 tsp Ground Fresh Black Peppercorns
- 1/2 cup1/2 cup1/2 cup Extra Virgin Olive Oil
- 1 head1 head1 head Boston Lettuce, leaves separated and kept whole
- 111 Endive (Belgian), leaves separated and kept whole
- Parmigiano Reggiano, freshly grated, optional (omit for Whole30)
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Fill a pot with water, add the potatoes and stir in 1 teaspoon salt. Set over high heat and bring to a boil. Reduce the heat to a steady simmer and cook the potatoes until fork-tender but not crumbling, around 15 minutes. Drain the potatoes into a colander and set aside to slightly cool.
- In a separate skillet, add the bacon and set over medium heat. Cook until golden brown, around 5 minutes. Flip and cook the other side until golden brown and crispy, around 2 more minutes. Transfer the bacon to a plate lined with paper towel and set aside.
- Add the anchovies to a large salad bowl and use a fork to mash them into a paste. Add the garlic, egg yolks, lemon juice, mustard, and black pepper and whisk until smooth and combined. While continuously whisking, slowly drizzle in the extra virgin olive oil until fully emulsified. It should be a painfully slow drizzle. Taste the dressing for seasoning and adjust with salt, pepper and lemon juice as desired.
- Using your hands, tear each potato in half and add them to the bowl with the dressing. Toss everything to coat. Taste for seasoning and adjust with salt and pepper as desired.
- Arrange the lettuce and endive on a large serving platter. Top with the potatoes and crumble the bacon overtop. Garnish with grated Parmigiano Reggiano, if using, and serve while still warm.
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Coconut Free Gluten Free Grain Free Nut Free Salads Shellfish Free Side Dishes Sugar Alcohol Free Sugar Free Whole30This is our estimate based on online research. | |
Calories: | 288 |
Fat: | 30 g |
Carbohydrates: | 0 g |
Protein: | 6 g |
Cholesterol: | 0 g |
Sodium: | 0 mg |
Fiber: | 0 g |
Sugars: | 0 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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