Potato Caesar Salad

  • Yield: 4 servings


1pound fingerling potatoes, cut in half lengthwise
Olive oil
1/3cup lemon vinaigrette, divided
1pound tender inner leaves of romaine, Bibb or Boston lettuce
2 avocados, cut into wedges
2 hard-cooked eggs
3/4cup aged pecorino cheese, grated


  1. Heat oven to 400F.
  2. Toss potatoes in oil until coated; season with salt. Spread in shallow roasting pan in one layer; cover with foil. Roast 30 minutes; remove foil and roast 15 minutes more or until tender. Toss with 1 tablespoon of the lemon vinaigrette.
  3. In large bowl, toss lettuce with remaining lemon vinaigrette until lightly coated. Layer lettuce, avocados and potatoes on large platter or 4 individual salad plates. Grate eggs on top; sprinkle with cheese.
*To make lemon vinaigrette, whisk together 2 tablespoons, 2 teaspoons freshly squeezed lemon juice, 2 tablespoons plus 2 teaspoons extra-virgin olive oil, 1 1/2 teaspoons minced shallots, 1/4 teaspoon salt and a pinch of black pepper. Makes 1/3 cup.
Recipe courtesy of the United States Potato Board

Nutritional Info *per serving

  • Calories 437
  • Fat 30g
  • Cholesterol 135mg
  • Sodium 355mg
  • Potassium 1289mg
  • Carbohydrate 32g
  • Fiber 11g
  • Protein 13g