Caesar "style' potato salad with bacon-Suburban Chef Barbie Hahn
3 pounds small "salad" red potatoes
4 stalks celery diced.
1 small bunch green onions sliced.
½ pound of your favorite bacon sliced into ¼ inch pieces then cooked.
1 cup of flat leaf parsley roughly chopped
2 hard boiled quartered
Cook 3 pounds of small red salad potatoes cut into quarters starting in cold water. Bring to a simmer and cook until tender 10-15 minutes. Drain potatoes. Let cool for 5 minutes.
While potatoes are warm toss with ½ of the dressing so it will absorb into the potatoes. Chill potatoes for two hours or overnight. When ready to eat, mix in the rest of the dressing, add celery, green onions and parsley and ½ half of bacon gently combine. Sprinkle remaining bacon over top, place eggs around edges of platter and sprinkle with any remaining parsley or green onions for decoration. This potato salad is best when the potatoes have a chance to sit in the dressing overnight!
Juice of one lemon
1/3 cup red wine vinegar
½ cup olive oil
1/3 cup grated parmesan cheese.
1-2 cloves garlic finely chopped
1 anchovy fillet mashed with a fork or 1 tsp anchovy paste
1 tsp. pepper
Salt to taste, if needed.