Appetizer Recipes

Caesar Potato Salad

Caesar Potato Salad



Caesar Potato Salad

Serves: 24


4 1/2 Pounds New Potatoes White Rose Quartered
2 1/4 Cups Diced Red Onion
1 Cup Sliced Celery
1 Cup Chopped Italian Parsley
1 Cup Chopped Hard Boiled Eggs
1 Cup Crumbled Gorgonzola Cheese
Salt And White Pepper To Taste
1 Cup Liquid Pastuerized Egg Yolks
4 Tablespoons Pureed Ancovies
4 Tablespoons Minced Garlic
1 Teaspoon Tabasco Sauce
1 Teaspoon Worcestershire Sauce
2 Tablespoons Dijon Mustard
1 Pound Grated Parmesan Cheese
1 Tablespoon Black Pepper
1 1/3 Cups Lemon Juice
1 1/2 Quarts Olive Oil
1 1/2 Quarts Canola Oil
1 Teaspoon Kosher Salt



Cover potatoes with cold water, bring to a boil.

Reduce heat and cook at a slow boil until just tender. Drain in a colander and place in cooler to cool quickly.

Combine with the remaining ingredients, toss and serve.


Combine the first 8 ingredients in a bucket. With a bermixer or table mixer running, slowly add the oils and alternate with the lemon juice to prevent breaking until all is incorporated into the dressing. Chill.

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