Quick Caesar Potato Salad

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
5(58)
Comments
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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
Nutritional analysis per serving (6 servings)

283 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 9 grams polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 6 grams protein; 441 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Ratings

5 out of 5
58 user ratings
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Comments

Maggie

Oh, my, this is way too good! I could hardly stop eating it right after preparing it. In the tradition of NYT recipe reviewers, I did made a substitution--a squeeze of anchovy paste for the whole anchovy, which I never have on hand. Otherwise, everything was the same, and perfectly balanced.

Ellen

Very good but definitely better the next day. Followed the recipe but added some diced celery and red onion for a little crunch.

Robin

My family's new favorite potato salad! I substituted anchovy paste for the anchovy and tarragon for the parsley because that's what I had on hand. I also barely blanched a bunch of green beans from the farmers' market and added those. I found the dressing is a lot for the amount of potatoes; recommend making it in a separate bowl and adding to the potatoes to taste.

Anne G

This is quick, easy and delicious. Added celery for crunch.

Samten

Why halve or quarter the potatoes after cooking rather than before?

Maimeo

@Samten agreed! Whenever I make potato salad I scrub them first, never peel, cut into bite-sized chunks, and steam (not boil) them until tender. Dress while still warm and then chill. Easy and delicious

Marc Kagan

Good, but some chopped up cornichons and a bit of the brine wouldn’t hurt.

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