Quick Caesar Potato Salad

Name: Quick Caesar Potato Salad
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 pounds small (or baby) red or Yukon Gold potatoes; Salt and freshly ground black pepper; 1 large anchovy filet; 2 to 3 garlic cloves; 1/2 cup mayonnaise; 2 tablespoons lemon juice (from 1 lemon); 1 tablespoon Dijon mustard; 1/4 cup grated Parmesan; 1/4 cup chopped fresh parsley

By Lidey Heuck

Published July 24, 2025

Quick Caesar Potato Salad — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 30 minutes
Prep Time: 5 minutes
Cook Time: 25 minutes
Rating: (0)
Comments: Read comments

Caesar dressing meets picnic potato salad in this speedy potluck side dish. The dressing comes together quickly — in the time it takes the water to boil — and with plenty of brightness from mustard and lemon juice, it’s the perfect partner to starchy, creamy potatoes. Anchovy is used sparingly here, and provides that distinct Caesar tang, but if you prefer, you can leave it out. While traditional Caesar dressing calls for an egg yolk, this recipe uses mayonnaise instead, to give the dressing body and to make this a picnic and potluck-friendly dish. Finally, like most potato salads, this one gets even better as it sits. For best results, make it a few hours before serving and let the flavors develop in the fridge.

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Ingredients

Yield:6 servings

2pounds small (or baby) red or Yukon Gold potatoes
Salt and freshly ground black pepper
1large anchovy filet
2 to 3garlic cloves
½cup mayonnaise
2tablespoons lemon juice (from 1 lemon)
1tablespoon Dijon mustard
¼cup grated Parmesan
¼cup chopped fresh parsley

Ingredient Substitution Guide

Preparation

Step 1
Place the potatoes in a large pot; add 1 tablespoon salt and enough water to cover generously. Bring to a boil over high heat and cook until tender when pierced with a fork, 10 to 15 minutes. (Be careful not to overcook!) Drain and set aside until just cool enough to handle.
Step 2
While the potatoes cook, make the dressing: Place the anchovy in a large bowl and mash with the back of a spoon until it forms a paste. Finely mince the garlic (you want about 1 tablespoon) and add to the bowl along with the mayonnaise, lemon juice, mustard, 1 teaspoon salt and ½ teaspoon pepper, and whisk until smooth. Set aside.
Step 3
Cut the potatoes in half or quarters, so they are in bite-size pieces, and add them to the bowl with the dressing. Toss gently but thoroughly, and set aside to cool completely.
Step 4
Add the Parmesan and parsley and toss. Season with more salt and pepper to taste and serve, or refrigerate for up to 2 days before serving.