Crispy Potato Caesar Salad

4.17 from 6 votes

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.

Course: Salad

Keyword: Caesar salad, potato salad, roasted potatoes

Servings: -4 servings

Calories: 412kcal

Author: Elaine Skiadas

Ingredients

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

Instructions

Preheat the oven to 425° F, preferably set to convection mode/fan. (see notes for airfryer instructions).
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.
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.
Meanwhile, make the Caesar salad. In a large bowl, whisk together the greek yogurt, lemon juice, anchovies, garlic and dijon mustard.
When ready to serve, Add the romaine lettuce, arugula and parmesan. Toss to combine. Serve topped with crispy potatoes and flaky sea salt.

Notes

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