Caesar Potato Salad: Paleo + Whole30
This quick + easy Caesar Potato Salad is FULL of flavor + tang. The dressing is thick, rich + bright. Served over creamy potatoes + crispy bacon, this salad is perfect.
Servings: 6 people
Ingredients
- 2 lbs baby or white potatoes
- 6 slices cooked bacon
- chives
Dressing
- 1 cup avocado oil mayonnaise
- 1 tsp dijon mustard
- 1.5 tsp anchovy paste see notes for substitution
- 2 cloves garlic, finely minced
- 1 lemon
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4-1/3 cup dairy-free milk IF NEEDED
Instructions
- To start, fill a large pot with the potatoes + cover with water. Bring to a boil and cook for roughly 20 minutes or until the potatoes are softened.
- Leave the potatoes to cool until they are cold enough to handle - this can be 15 minutes or it can be overnight in the fridge!
- To make the dressing, simply add all of the ingredients to a bowl + whisk until combined.
- Pour the dressing over the potatoes + mix! (If your dressing is too thick, feel free to thin it out with dairy-free milk - start with a tablespoon or two at a time!)
- Lastly, add in the chopped crispy bacon + chopped chives to garnish.
- Enjoy immediately or leave to chill - it gets better with time!
Notes
You can substitute anchovy paste for either 2 finely mashed anchovy fillets OR 2-3 tsp worchestershire sauce for the same tang!