Warm potato salad with Caesar dressing

Great with grilled meat or fish, or try it cold the next day as part of a picnic lunch

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 321
  • fat 20g
  • saturates 4g
  • carbs 32g
  • sugars 4g
  • fibre 2g
  • protein 7g
  • salt 0.59g


  • 750g Jersey Royal potatoes or small new potatoes, unpeeled and halved if large
  • 1 garlic clove, roughly chopped
  • 2 anchovy fillets, roughly chopped
  • 3 rounded tbsp mayonnaise
  • 1 tbsp olive oil
  • juice ½ lemon
  • 3 tbsp grated parmesan
  • 1 bunch spring onions, finely chopped


  1. Cook the potatoes in boiling salted water until tender. Meanwhile, pound the garlic and anchovy fillets to form a paste. Mix with the mayonnaise, olive oil, lemon juice and Parmesan. Season with salt and pepper.

  2. Toss the dressing through the potatoes with the spring onions while still warm.

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