Potato Caesar Salad

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Preparation info

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Caesar Salad was created by Caesar Cardini at his restaurant in Tijuana in the 1920s. He made theatre out of assembling the salad in front of guests. There were no potatoes in the salad, so this is a bastardised version of his original recipe with potatoes replacing the croutons.


  • 4 medium potatoes, scrubbed and diced
  • 6–8 tablespoons sunflower oil
  • 1 clove garlic, finely chopped
  • 2 small cos lettuces
  • 2 eggs
  • 6–8 tablespoons olive oil
  • 3 tablespoons lemon juice
  • ½ teaspoon Worcestershire sauce
  • Sea salt and freshly ground black pepper
  • 2 oz (50 g) Parmesan, freshly grated


Heat the oil in a frying pan and add the potatoes and brown them over a high heat. Lower the heat, add the garlic and cook until the potatoes are tender. Remove, drain on kitchen paper and keep warm.

Separate the lettuce leaves and wash if necessary. Put into a large bowl. Put the eggs in boiling water for just 1 minute, then remove and scrape the barely cooked white and yolk out of the shell. Mix with the oil, lemon juice, Worcestershire sauce and seasoning.

Scatter the potatoes over the lettuce, spoon over the dressing and sprinkle with the cheese. A perfect first course.

Legend has it that potatoes crossed the Atlantic Ocean seven times as ballast in ships before they were accepted in the American colonies.

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