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Caesar Potato Salad

INGREDIENTS:

1 kg baby potatoes
250g bacon cut into cubes
1 tin corn kernels, drained
1 punnet thin green beans, roughly sliced
1 red onion finely sliced
1 bunch spring onion, sliced
For the dressing:
2 egg yolks
1 tablespoon lemon juice
2 tsp English mustard
2 cloves garlic, crushed
1 tablespoon cream
3 anchovy fillets
250ml oil

METHOD:

  1. Boil the baby potatoes until they are just soft.
  2. Drain the potatoes and allow them to cool and then cut them in half.
  3. Heat a pan with a little oil and fry the bacon bits until crispy. Remove from the pan and place the pan back on the heat.
  4. Fry the onions until they are just soft and then add the green beans. Fry until the beans are just el dente.
  5. Remove from the stove and mix together with the bacon, corn kernels, spring onions and potatoes.
  6. To make the dressing, place the egg yolks, lemon juice, mustard, garlic, cream and anchovies in a bowl. Whisk them well to blend everything together and then slowly drizzle the oil into the mixture, whilst continuing to whisk. (this can be also be done in a food processor instead of whisking)
  7. Add a little water during the whisking if you find the mixture is too thick.
  8. Taste and adjust the seasoning.
  9. Pour the Caesar dressing over the potatoes and mix very gently.
  10. Place the salad in a serving bowl and finish with a few slices of spring onion.