Caesar dressing and dip from The Garlic Box brings a next-level twist to classic summer potato salad. We’ve been carrying this local company's products for 20 years and this recent addition has become one of our favourites to use as a dip with veggie trays, too.
In a large pot of salted water, cook the potatoes until tender. Drain. When cool enough to handle, cut in half or quarters and set aside to completely cool, or refrigerate.
Place the prosciutto slices on a parchment lined baking sheet and bake in a 400 F. oven or toaster oven until crispy. Remove and set aside.
To make the dressing, combine the Garlic Box Caesar dressing, yogurt, lemon juice, Dijon mustard and zest along with the Parmesan cheese. Whisk until combined.
Add the dressing to the potatoes. Toss well. Crumble 4 of the prosciutto pieces and add to the salad.Stir to combine. Season with freshly cracked pepper and additional salt if needed.
Place the potato salad in a large bowl, (or individual bowls) garnish with remaining slices of prosciutto and lemon wedges, and romaine leaves.
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Ingredients
Directions
In a large pot of salted water, cook the potatoes until tender. Drain. When cool enough to handle, cut in half or quarters and set aside to completely cool, or refrigerate.
Place the prosciutto slices on a parchment lined baking sheet and bake in a 400 F. oven or toaster oven until crispy. Remove and set aside.
To make the dressing, combine the Garlic Box Caesar dressing, yogurt, lemon juice, Dijon mustard and zest along with the Parmesan cheese. Whisk until combined.
Add the dressing to the potatoes. Toss well. Crumble 4 of the prosciutto pieces and add to the salad.Stir to combine. Season with freshly cracked pepper and additional salt if needed.
Place the potato salad in a large bowl, (or individual bowls) garnish with remaining slices of prosciutto and lemon wedges, and romaine leaves.
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