Caesar Potato Salad

Servings: 6 Ingredients: 1 1/2 tbsp Extra-virgin olive oil 2 Garlic clove, minced 2 slice French Bread 1 1/2 lb Small red potatoes 3 tbsp Dry vermouth 2 tbsp Balsamic vinegar 1 tbsp Lemon juice 2 tsp Dijon Mustard 2 tsp Anchovy paste 1/4 tsp Salt 1/8 tsp Pepper 1/4 cup Chopped green onions 3 tbsp Finely chopped fresh flat-leaf parsley Romaine lettuce leaves, optional 1/4 cup Grated fresh Parmesan cheese

Instructions: Combine oil and garlic; let stand 30 minutes. Preheat oven to 350F°. Brush 1 1/2 tsp oil mixture over bread; cut into cubes. Place bread cubes in a single layer on a jelly roll pan. Bake at 350° for 9 minutes or until toasted. Steam potatoes, covered, 18 minutes or until tender. Let cool; cut into 1/4-inch thick slices. Combine potato slices and vermouth; toss gently to coat. Combine remaining oil mixture, vinegar and next 7 ingredients (vinegar through parsley) in a bowl. Pour dressing over potatoes; toss gently to coat. Cover and chill. Serve in a lettuce-lined bowl, if desired. Sprinkle with cheese and croutons.

Recipe provided by : HealthyHomeRecipes.com