I love a good potato salad, warm or otherwise. This one is particularly summery and is best served at room temperature.
With all the robust flavors of a classic Caesar salad, this will become a firm favorite. Although you can’t taste the anchovies, they’re essential for the dressing, so this wouldn’t be suitable for strict vegetarians.
You can make the dressing and cook the potatoes ahead of time – just don’t combine everything until the potatoes are quite cold. This keeps well, covered in the fridge for a couple of days.
You’ll need a pestle and mortar to pound the salt and garlic into a creamy emulsion.
CAESAR POTATO SALAD
2lbs (1 kilo) of assorted baby potatoes – red, white, purple, whatever
4 cloves of garlic, peeled and cut into chunks
1/2 a teaspoon of sea salt
Freshly ground black pepper
3 tablespoons of freshly squeezed lemon juice
1/2 a teaspoon of finely grated lemon zest
2 tablespoons of extra virgin olive oil
1 tablespoon of cold water
4-6 anchovies from a can
1/3 cup (80ml measure) of finely chopped red onion
2 heaped tablespoons of freshly grated Parmigiano Reggiano cheese
A handful of chopped flat leaf parsley
Wash the potatoes and boil them in lightly salted water until they’re just tender. Drain and set aside to cool. Once they’re cool, add the minced red onion and stir to combine.
Make the dressing – start by pounding the sea salt and garlic in a pestle and mortar until you have an emulsion. Add the anchovies and continue to pound until everything is well blended and broken down. Add a good grind of black pepper, followed by the lemon juice and zest, a tablespoon of water and finally the olive oil. Carefully whisk to mix and set it aside until you’re ready to assemble the salad.
Toss the cooled potatoes with the dressing, adding the grated cheese and finally the chopped parsley to serve.