Parmesan Potato Salad with Anchovy Croutons
This potato salad is sure to be a hit. Reminiscent of a Caesar salad, it boasts a mayonnaise, lemon and Parmesan dressing. Garnish with croutons that were browned in a skillet with anchovies and garlic. For even more fun, sprinkle with some crushed chips. It’s the perfect recipe for a summertime potluck.
Ingredients
- 2 lb (900 g) fingerling or baby potatoes
- 1/4 cup (60 ml) mayonnaise
- 2 tbsp (30 ml) Dijon mustard
- 1 lemon, zest finely grated
- 2 tbsp (30 ml) lemon juice
- 3/4 cup (55 g) fresh Parmesan cheese, finely grated
- 4 anchovy fillets, chopped or 1 tbsp (15 ml) anchovy paste
- 2 garlic cloves, halved
- 2 tbsp (30 ml) olive oil
- 2 cups (100 g) day-old baguette, diced
- 2 tbsp capers, chopped
- 2 tbsp flat-leaf parsley leaves, coarsely chopped
Instructions
- Place the potatoes in a pot. Cover with cold water and season with salt. Bring to a boil. Simmer for 15 minutes or until tender. Drain the potatoes and fill the pot with cold water. Return the potatoes to the pot and let cool for 15 minutes. Drain.
- On a work surface, quarter the potatoes.
- In a large bowl, whisk together the mayonnaise, mustard, lemon zest and juice. Add the Parmesan and potatoes. Mix well. Season with salt and pepper. The salad will keep for 3 days in an airtight container in the refrigerator.
This potato salad is sure to be a hit. Reminiscent of a Caesar salad, it boasts a mayonnaise, lemon and Parmesan dressing. Garnish with croutons that were browned in a skillet with anchovies and garlic. For even more fun, sprinkle with some crushed chips. It’s the perfect recipe for a summertime potluck.