Name: Easy Caesar Potato Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4-6
Ingredients: 1 1/2 pounds russet potatoes, rinsed; 1 tablespoon white vinegar; Kosher salt; 1 cup mayonnaise; 1 tablespoon freshly squeezed lemon juice; 1 tablespoon Dijon mustard; 1 teaspoon sugar; 2 anchovies, chopped; 2 cloves garlic, minced; 2 tablespoons extra-virgin olive oil; 1/4 cup panko breadcrumbs; Handful of fresh flat-leaf parsley, chopped

Directions

Put the potatoes in a saucepan with enough water to cover by 2 inches. Bring the water to a boil and cook the potatoes until tender, 15 to 20 minutes. Drain and let cool for 5 minutes. Peel the potatoes and cut them into chunks. Put in a medium bowl and sprinkle with the vinegar while still warm; season with 1/2 teaspoon salt.
Whisk together the mayonnaise, lemon juice, mustard, sugar, anchovies, garlic and 1 teaspoon salt in a large bowl. Add the potatoes and toss to coat.
Heat the oil in a skillet over medium heat. Add the panko and cook until brown, about 3 minutes. Stir in the parsley.
Transfer the potatoes to a serving dish and sprinkle with the parsley breadcrumbs.

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