Caesars potato and tomato salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Red potatoes -- peeled/cut |
| In 1\" chu | ||
| 2 | teaspoons | Salt |
| 1 | tablespoon | White wine vinegar |
| 1 | tablespoon | Fresh lime juice |
| 1⅓ | cup | Caesar Salad Dressing |
| ½ | cup | Scallions -- thinly sliced |
| Fresh ground black pepper -- | ||
| To taste | ||
| 2 | larges | Ripe tomatoes -- cut in |
| Eighths | ||
Directions
Cook potatoes in salted water until they are just tender. Drain immediately and transfer to a large bowl. Sprinkle with the vinegar and lime juice, and let cool to room temp. Just before serving, pour 1 cup of the Caesars dressing over potatoes. Add ⅓ cup of the scallions, salt and pepper to taste and toss gently. Transfer the potatoes to a large serving platter and arrange tomatoes around the edge. Drizzle the tomatoes with the remaining dressing and scatter remaining scallions over all. This recipe serves 6-8, and scales up proportionatly.
PS: I added some sliced red radishes and some fresh-grated Romano cheese when I made this salad...and lined the platter with crisp, cleaned Romaine lettuce, and then topped with the potatoes salad and tomatoes.
Recipe By : eddyjohn@...
File