Easy Caesar Potato Salad

Lemon, garlic and anchovies rule this creamy potato salad for a Caesar-inspired side dish.
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  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 4-6
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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

fresh flat-leaf parsley, chopped


  1. 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.
  2. 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.
  3. Heat the oil in a skillet over medium heat. Add the panko and cook until brown, about 3 minutes. Stir in the parsley.
  4. Transfer the potatoes to a serving dish and sprinkle with the parsley breadcrumbs.