Creamy Mayo Free Caesar Style Potato Salad

With three kinds of tender potatoes, this Creamy Mayo Free Caesar Style Potato Salad is loaded with parmesan cheese and bacon.  Perfect for a grilled dinner, summertime meal or to bring to a picnic.

This Creamy Mayo Free German Potato Salad is an ideal choice for summer BBQ’s and Potlucks.  The three different kinds of potatoes absorb the parmesan vinaigrette and the bacon provides an added crunch to your potato salad.  Because it’s not mayonnaise based it works really well on a hot day too!  (I know it has eggs in it, but they are fully cooked.)

This recipe is one from my Mom so I’m kind of biased about it but I wanted to give you some pointers to get your potato salad just right!

5 tips to get the Best Potato Salad!

1. Choose the right potatoes for the kind of potato salad you want.
   1. If you like a more creamy potato salad then use a russet potato.  They won’t hold their shape as well as a Yukon gold or a red potato will so your potato salad will be more creamy instead of chunky.
   2. If you like a potato that holds its shape, but is still tender use a Yukon gold, rose or a purple potato like I did here.  I prefer a potato that isn’t going to be like a mashed potato when I add the dressing to it.
2. Don’t over or undercook your potatoes.  No-one is looking for mashed potatoes which is what you will get if you overcook them, nor do people want a crunchy potato.  You should cook the potatoes until a fork or skewer is inserted but the potato gives slightly and slides easily off.
3. When boiling your potatoes you want them to cook evenly, so add them to the pot when you add the water and let them cook slowly while the water is heating up.  Dropping them in once its boiling will overcook the edges but the center will be crunchy or raw.
4. Salt the water before boiling them so the potatoes are seasoned while cooking.  Nothing is worse than a bland potato!
5. Lastly, you can use a mayo-based dressing or a vinaigrette but when you are adding them to the potatoes it will be different depending on which style you like.  If you’re using a vinaigrette you will toss the potatoes when the potatoes are warm which will allow the dressing to permeate throughout the potatoes.  If you are using a mayo-based you will not mix in the dressing until the potatoes are cool, giving more creamy dressing on top of the potatoes.  This also prevents the mayo from separating or changing its texture.

Points of Interest with Creamy Mayo Free Caesar Style Potato Salad:

• The flavors in the Creamy Mayo Free Caesar Style Potato salad get better the longer they have to sink into the potatoes.  While you can serve the salad warm, it’s so much better if it is allowed to sit and come to room temp after chilling for several hours.
• Because you add the eggs on right before serving this recipe is ideal for hot summer days!  No mayo on here to go bad!
• Need an easy way to peel those eggs for the potato salad?  Epicurious has some great ways to save you some time here.

Need more ideas for what to serve along side your meal? Find all the SIDE DISH recipes you need here!

More recipes for side dishes for summertime entertaining

• Chili Lime Sweet Corn Salad
• Pesto Pasta Salad
• Patriotic Watermelon Salad

Yield: 10 servings

Creamy Mayo Free Caesar Style Potato Salad

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With three kinds of tender potatoes, this Creamy Mayo Free Caesar Style Potato Salad is loaded with parmesan cheese and bacon. Perfect for a grilled dinner, summertime meal or to bring to a picnic.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 2.5 lbs potatoes, (Yukon gold, purple, red)
• 1/3 cup olive oil
• 1/3 cup grated parmesan cheese
• 2 tablespoons lemon juice
• 1/2 tablespoon salt
• 1/2 tablespoon Worcestershire sauce
• 1/2 teaspoon pepper
• 6 slices bacon, cooked and crumbled
• 3 large eggs, hardboiled, sliced in slices so egg yolk is in center
• salt to taste

Optional Garnishes

• parmesan sprinkles
• parsley, minced

Instructions

1. In a large stock pot add unpeeled potatoes, 1/2 tablespoon salt and cover with water.  Bring pot to a boil and cook until potatoes when inserted with a skewer or toothpick grab the utensil, but still slide off.  (Approx 20 mins, but watch it carefully to have them not overcook.). Drain potatoes and let cool for 5 minutes.
2. (optional) while the potatoes are warm, it is easy to remove the skins if you wish.  In the post the recipe is pictured with the skins removed, but the recipe works both ways.
3. While Potatoes are boiling whisk together olive oil, parmesan, lemon juice, pepper and Worcestershire sauce.  While the potatoes are still warm, toss the potatoes and crumbled bacon in the vinaigrette.  (It is important to toss then while warm so the mixture can completely permeate throughout the potatoes.)
4. The potato salad can be served at room temperature or chilled.  When ready to serve place the sliced eggs over the top and sprinkle with parmesan and parsley.

Notes

All recipe calorie information was calculated on what I purchased to make this recipe in My Fitness Pal. When you make the recipe, the calorie content could vary depending on what specific ingredients/brands you actually use. Please take that into consideration if you are following a strict diet.

Nutrition Information:

Yield:

10

Serving Size:

10 servings
Amount Per Serving: Calories: 258Carbohydrates: 21gFiber: 2gSugar: 1gProtein: 11g

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