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Caesar Potato Salad

Yields8 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

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.

 3 lbs small local white potatoes
 6 strips of domestic prosciutto
 1 small sweet onion diced
 ¾ cup Garlic Box Caesar Dressing & Dip
 ½ cup plain yogurt
 zest and juice of one lemon
 ½ cup parmesan cheese
 1 Tbsp Dijon mustard
 baby romaine lettuce leaves
 lemon wedges
1

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.

2

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.

3

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.

4

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.

5

Place the potato salad in a large bowl, (or individual bowls) garnish with remaining slices of prosciutto and lemon wedges, and romaine leaves.

Nutrition Facts

Servings 0