Dinner, Gluten Free, Healthy, Salad

Crispy Potato Caesar Salad

This Crispy Potato Caesar Salad is the best Caesar salad you’ll ever eat! Boiling the potatoes with baking soda before roasting is the key to a perfectly crisp exterior and fluffy interior. Tossed with crunchy romaine lettuce, arugula freshly grated parmesan and a lighter Caesar dressing.

Crispy Potato Caesar Salad

How to make the crispiest potatoes

The star of this Crispy Potato Caesar Salad recipe is unsurprisngly, the crispy potatoes. The trick to an ultra-crisp exterior and super fluffy soft interior is boiling the chopped potatoes in baking soda before baking. The baking soda breaks down the tough outside of the potatoes, leaving all the rough and craggily edges to crisp up in the oven. 

I learned this trick a while back from a Serious Eats article and it has been my go-to preparation method for potatoes ever since. It may seem like a hassle to add the extra step of boiling, but once you try this technique, you’ll never go back. It’s brilliant! 

Once the potatoes are boiled, simply toss them with olive oil, salt and freshly ground black pepper. Roast on a sheet pan until golden brown and crispy. I also love to use my air fryer for this recipe! It yields even crispier potatoes and makes cleanup even easier.

Right when the potatoes come out of the oven, I like to hit them with a good pinch of flaky sea salt. Regular old kosher salt is good too, but the flaky kind adds a nice crunch.

Crispy Potato Caesar Salad

Caesar salad dressing but make it a little healthier…

This Crispy Potato Caesar Salad is not your typical Caesar salad. Obviously, it’s got the potatoes instead of croutons but also a lighter, greek-yogurt based dressing. 

For the dressing you’ll need:

  • Greek yogurt (I use dairy-free, Kite Hill has a great alternative)
  • Anchovies
  • Dijon mustard
  • Lemon juice
  • Garlic
  • Olive oil

You can blend up the dressing in a blender or food processor, but I usually just do it by hand. Make sure you chop up the anchovy and garlic pretty finely so no one gets an overpowering bite.

When you’re ready to eat, toss the dressing with some crisp romaine lettuce and arugula. Add a little parmesan if you’d like, I used a dairy-free alternative. Nutritional yeast would also be delicious!

To serve, top each salad portion with crispy potatoes and some more freshly ground black pepper. For a heartier meal, I recommend serving this Crispy Potato Caesar Salad alongside some grilled chicken or fish. Adding chickpeas or cannelloni beans would be an excellent vegetarian option if you want a little more protein.

Crispy Potato Caesar Salad

More salad recipes to try

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Yield: 3-4 servings

Crispy Potato Caesar Salad

Crispy Potato Caesar Salad

Crispy Potato Caesar Salad... Boiling the potatoes in baking soda before roasting is the key to perfectly crisp on the outside, fluffy on the inside potatoes. Tossed with crunchy romaine lettuce, arugula and a lighter Caesar dressing.


  • 1.5 lbs baby yukon gold potatoes, cut into 3/4 inch pieces.
  • 1 tbsp kosher salt, plus more as needed
  • 1/2 tsp baking soda
  • 3 tbsp olive oil, divided
  • Freshly ground black pepper
  • 1/4 cup Greek-style yogurt
  • 1 tbsp fresh lemon juice
  • 2 oil-packed anchovy filets, minced
  • 1 garlic clove, minced
  • 1 tsp dijon mustard
  • 1 large heart romaine lettuce, roughly chopped
  • 2 cups arugula
  • 1/4 cup grated parmesan (or 1 tbsp nutritional yeast)
  • Flaky sea salt for serving


  1. Preheat the oven to 425° F, preferably set to convection mode/fan. (see notes for airfryer instructions).
  2. Bring a large pot of water to a boil. Add the potatoes, baking soda and 1 tbsp kosher salt. Boil for 12-15 minutes or until very soft.
  3. Drain the potatoes and allow toss with olive oil. Season with kosher salt and freshly ground black pepper. Spread the potatoes on a baking tray and roast for 20-25 minutes, tossing halfway, until golden brown and crisp.
  4. Meanwhile, make the Caesar salad. In a large bowl, whisk together the greek yogurt, lemon juice, anchovies, garlic and dijon mustard.
  5. When ready to serve, Add the romaine lettuce, arugula and parmesan. Toss to combine. Serve topped with crispy potatoes and flaky sea salt.


Airfryer: Boil the potatoes as instructed above, drain and toss with olive oil. Preheat the airfryer to 400° F. Airfry the potatoes for 17-20 minutes, shaking the basket occasionally, until browned and crispy.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 412Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 28mgSodium: 1472mgCarbohydrates: 40gFiber: 4gSugar: 3gProtein: 13g

All nutritional info is an estimation

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