Marinated Caesar-Style Potato Salad
Dressing
1/4 cup oil
2 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon pepper
Salad
4 cups cubed, cooked potatoes
6 slices bacon, crisp cooked, crumbled
1/4 cup chopped fresh parsley
2 tablespoons chopped green onions (with tops)
2 hard cooked eggs, cut into wedges
In a small jar with tight-fitting lid, combine all dressing
ingredients, shaking well. In large bowl, combine all salad
ingredients except eggs. Pour dressing over potato mixture and toss
lightly. Refrigerate to blend flavors. Garnish with egg wedges.
Serves 8.
Pillsbury |