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Crispy Potato Caesar Salad

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This Crispy Potato Caesar Salad is a satisfying mash-up of creamy Caesar dressing, crunchy romaine, and golden roasted potatoes instead of croutons. It’s a cozy, comfort-food twist on a classic salad — perfect for lunch, dinner, or your next gathering!

Ingredients

Scale

For the Crispy Potatoes:

  • 1 1/2 lbs baby potatoes or Yukon golds, cut into bite-sized pieces

  • 2 tablespoons olive oil

  • 1/2 teaspoon garlic powder

  • Salt and black pepper, to taste

For the Salad:

  • 1 large head of romaine lettuce, chopped

  • 1/4 cup shaved or grated Parmesan cheese

  • Optional: 1/2 cup cherry tomatoes, halved

  • Optional: soft-boiled or poached egg, for topping

For the Caesar Dressing:

  • 1/3 cup mayonnaise

  • 1 tablespoon Dijon mustard

  • 1 tablespoon lemon juice

  • 1–2 teaspoons Worcestershire sauce

  • 1 clove garlic, minced

  • 2 tablespoons grated Parmesan cheese

  • Salt and black pepper, to taste

  • Optional: 1–2 anchovy fillets or 1/2 tsp anchovy paste (for traditional flavor)

Instructions

  1. Roast the Potatoes:
    Preheat oven to 425°F (220°C). Toss potatoes with olive oil, garlic powder, salt, and pepper.
    Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and crispy.

  2. Make the Dressing:
    In a small bowl, whisk together mayonnaise, Dijon, lemon juice, Worcestershire, garlic, Parmesan, and anchovy (if using). Season to taste with salt and pepper. Thin with a splash of water if needed.

  3. Assemble the Salad:
    In a large bowl, toss chopped romaine with Caesar dressing. Add shaved Parmesan and cherry tomatoes if using.

  4. Finish and Serve:
    Top with warm crispy potatoes and a soft-boiled or poached egg if desired. Serve immediately.

Notes

  • Want it lighter? Use Greek yogurt instead of mayo in the dressing.

  • Add grilled chicken, shrimp, or tofu to make it a full meal.

  • You can make the dressing up to 3 days in advance.

Find it online: https://ukfinda.com/crispy-potato-caesar-salad/