Caesar Potato Salad

Course: Salad, Side Dish

Cuisine: North American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

Calories: 385kcal

Author: Lord Byron's Kitchen

Forego the chopped lettuce and replace it with cubed baked potato to make the most delicious Caesar Potato Salad. Loaded with bacon, hard-boiled eggs, fresh chives, and parmesan cheese, this salad is tossed with a caesar and mayo dressing.

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Ingredients

5 white flesh potatoes (choose larger potatoes)
8 slices thick-cut bacon (fry to your desired crispness, cool, and crumble)
4 large hard-boiled eggs, chopped
1/4 cup parmesan cheese, grated
2 tablespoons fresh chives, thinly sliced
1/2 cup mayonnaise
1/2 cup caesar salad dressing
1 tablespoon white vinegar
1 tablespoon Worcestershire Sauce
1 teapsoon celery salt
1/2 teaspoon ground black pepper

Instructions

Rub the potatoes down with oil and sprinkle them generously with salt and pepper. Wrap them individually in foil and set them on the middle rack in your oven. Bake at 400 degrees F for 45 minutes or until you can easily pierce to the center of the potatoes with a paring knife. Carefully remove the foil and set the potatoes aside to cool until you can easily pick them up to remove the peel without burning your hands.
In the meantime, prepare the eggs and fry the bacon. Peel and chop the eggs and set them aside. Drain the bacon, cool slightly and chop or crumble. Set the bacon aside as well.
In a large mixing bowl, whisk together the mayonnaise, caesar salad dressing, white vinegar, worcestershire sauce, celery salt, and ground black pepper.
Cut the cooled baked potatoes into cubes and transfer them to the mixing bowl.
Transfer the eggs, bacon, parmesan, and chives to the mixing bowl as well.
Using a large spoon, mix and fold all of the ingredients together.
You may serve the salad immediately, however for best results, transfer the salad to a bowl with a tight fitting lid and refrigerate for 4 hours before serving.

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