Caesar Potato Salad with Bacon (Edit recipe)

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.

10 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	474
Fat:	44 g
Carbohydrates:	0 g
Protein:	13 g
Cholesterol:	27 g
Sodium:	247 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 4

Ingredients

1.5 lb Creamer Potatoes, (substitute baby potatoes)
Kosher Salt, to taste
5 pieces Bacon, (substitute turkey or beef bacon)
3 Anchovy Filet, packed in olive oil, small
1 clove Garlic, large, finely grated or formed into a paste
2 Eggs, large, whites and yolks separated
1 Tbsp Lemon Juice, plus more to taste
1.5 tsp Dijon Mustard
1/2 tsp Ground Fresh Black Peppercorns
1/2 cup Extra Virgin Olive Oil
1 head Boston Lettuce, leaves separated and kept whole
1 Endive (Belgian), leaves separated and kept whole
Parmigiano Reggiano, freshly grated, optional (omit for Whole30)

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Process

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.