When I was young my family owned Walker Food Company, which made and distributed a large variety of cold salads to supermarkets and restaurants - and one of their specialties: Potato Salad. My grandpa sold the company in the mid-80s, but his recipes have continued as a tradition in our family. I love that history!! But ... I'm just not a fan of potato salad. I've tried all kinds with no luck ... until I decided to try it "Caesar" style. And while it's not a typical potato salad, the creamy, tangy texture is a real crowd pleaser! I often double the recipe because it's even better the next day ...
Parmesan Caesar Potato Salad
- 4lbs New Potatoes , boiled and quartered (we prefer the tri-colour since they each bring a different texture)*
- 6 slices turkey bacon, cooked and crumbled*
- 1/2 bunch green onion, chopped
- Shaved Parmesan*
- 3 garlic cloves
- 1 cup lite real mayonnaise
- 1 heaping tsp dijon mustard
- 1/2 tsp mustard powder
- 3 tbsp red wine vinegar
- 2 tsp worcestershire sauce (Lea & Perrins is the best)
- 1/3-1/2 cup freshly grated parmesan cheese
- Fresh pepper to taste
- 1/4 cup olive oil
In a food processor, mix together all dressing ingredients except the olive oil, until well combined. With the food processor still running, slowly pour in the olive oil to emulsify. (Once you taste this, you'll never want to buy store-bought Caesar dressing again!!)
When the potatoes have cooled a bit, mix everything together in a giant bowl and serve room temperature or chilled.
I turned by back for one second ... and when I turned around - full cheeks and a guilty look. Daddy joined in until I chased them away ... :)
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*TIPS:
Here is a delicious pot of Ontario tri-colour potatoes.
The flavour really isn't that different, but the texture is.
Turkey bacon cooks up super quick, without
getting chewy and leather-like, on a griddle.
Using a high quality Parmesan makes all the difference.
It's really easy to shave if you use a veggie peeler ...
even easier if you veggie peeler is horizontal.
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