Title: Caesar Potato Salad
Categories: Side dishes, Salads*, Side dishes, Starches*
Yield: 6 Servings

2 lb Small, unpeeled, round red
-potatoes
8 Cloves garlic - NOT peeled
1/4 ts Salt
1/4 ts Pepper
3 tb Fresh lemon juice
1 1/2 tb Extra virgin olive oil
1 tb Water
2 ts Anchovy paste
1/3 c Diced purple onion
1/4 c Chopped fresh parsley
2 tb Grated fresh Parmesan cheese

Place potatotes and garlic in a Dutch oven; cover with water, and bring to
a boil.

Cover, reduce heat, and simmer 24 minutes or until potatoes are tender.
Drain; cool potatoes and garlic slightly.

Peel garlic; place in a large bowl, and mash. Stir in salt, pepper, lemon
juice, olive oil, water, and anchovy paste. Cut potatoes into quarters; add
to garlic mixture. Add remaining ingredients, and toss. Serve warm, or
cover and chill.

Yield: 6 1-cup servings Per serving: Cal 188 (22% from fat) / Prot 4.6g /
Fat 4.5g (Sat 0.9g, Mono 2.7g, Poly 0.4g) / Carb 33.6g / Fiber 2.6g / Chol
2 mg / Iron 0.8mg / Sodium
373 mg cloves garlic - NOT peeled Calc 50mg
Recipe By : Cooking Light

Posted to EAT-L Digest 11 November 96

Date: Tue, 12 Nov 1996 08:59:52 +0100

From: Kaye Sykes