Potatoes, onions and more.

Nancy's Potato Caesar Salad


Fingerling potatoes, hard-boiled eggs, avocados and lemon vinaigrette put a surprising--and nutritious--summertime spin on the Caesar Salad. This crowd-pleasing recipe, specially developed for the USPB by Chef Nancy Silverton, will soon become one of your favorites!


1PoundFingerling potatoes, cut in half lengthwise
  Olive oil
1⁄3CupLemon Vinaigrette*, divided
1PoundTender inner leaves of romaine, Bibb, or Boston lettuce
2 Avocadod, cut into wedges
2 Hard-cooked eggs
3⁄4CupAged Pecorino cheese, grated*


Heat oven to 400 degrees. 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.

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 plus 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. (Yield: 1/3 cup)

Optional: Top each serving with one 4 to 6-oz. grilled or broiled salmon fillet.


If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.


4 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time15 minutes
Cook time45 minutes
RecipesVegetarian Salad Gluten-Free