Skip to main content
BROWSE

View Recipe

CAESAR POTATO SALAD

Serves : 24
INGREDIENTS
  • Salad
  • Ingredients
  • Dressing
  • 4 1/2 Pounds New Potatoes White Rose Quartered
  • 2 1/4 Cups Diced Red Onion
  • 1 Cup Sliced Celery
  • 1 Cup Chopped Italian Parsley
  • 1 Cup Chopped Hard Boiled Eggs
  • 1 Cup Crumbled Gorgonzola Cheese
  • Salt And White Pepper To Taste
  • 1 Cup Liquid Pastuerized Egg Yolks
  • 4 Tablespoons Pureed Ancovies
  • 4 Tablespoons Minced Garlic
  • 1 Teaspoon Tabasco Sauce
  • 1 Teaspoon Worcestershire Sauce
  • 2 Tablespoons Dijon Mustard
  • 1 Pound Grated Parmesan Cheese
  • 1 Tablespoon Black Pepper
  • 1 1/3 Cups Lemon Juice
  • 1 1/2 Quarts Olive Oil
  • 1 1/2 Quarts Canola Oil
  • 1 Teaspoon Kosher Salt
DIRECTIONS

Salad:

Cover potatoes with cold water, bring to a boil.

Reduce heat and cook at a slow boil until just tender. Drain in a colander and place in cooler to cool quickly.

Combine with the remaining ingredients, toss and serve.

Dressing:

Combine the first 8 ingredients in a bucket. With a bermixer or table mixer running, slowly add the oils and alternate with the lemon juice to prevent breaking until all is incorporated into the dressing. Chill.