Caesar Potato Salad is a creamy potato salad full of red potatoes, garlic, Parmesan cheese and bacon all tossed in a creamy homemade Caesar dressing. Perfect for a summer cookout.
The Caesar dressing has all the flavors of a good Caesar dressing: lemon juice, mayonnaise, garlic, and anchovies. And they really bring out the flavor of the potatoes. Because, let’s face it. Potato salad can be a little bland and boring. But not this one. I’ve never tasted a potato salad with so much flavor.
Tips for making Cesar Potato Salad:
- The flavor of the garlic is pretty strong in this potato salad. If you want a more mellow garlic flavor, use roasted garlic or you can saute the garlic for a minute or two in some bacon grease before adding it.
- For the best flavor, use a good quality mayonnaise like Hellmans or Duke’s mayonnaise.
- You will not taste the anchovies in the dressing but they will add wonderful saltiness and flavor. If you do not want to use anchovies, try adding a little extra Worcestershire sauce instead.
- This potato salad is best made in advance so the flavors have time to marry.
Like the flavors of a Caesar Salad?? Watch the video below to see how to make an awesome Caesar Pasta Salad.
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More Potato Salad Recipes:
- Southern Potato Salad
- Creamy Dill Potato Salad
- Jalapeno Popper Potato Salad
- Loaded Ranch Potato Salad
- Creole Potato Salad
- 3 pounds small red potatoes
- 1 cup mayonnaise
- 1/3 cup sour cream
- 2 tablespoons lemon juice
- 1 garlic clove, pressed
- 2 anchovies, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1/4 cups grated Parmesan cheese
- 8 slices bacon, cooked and crumbled
- 3 green onions, sliced
- Place potatoes in a large pot and cover with water. Add 1 tablespoon salt to the water and bring to a boil. Simmer for 20 minutes, or until soft. Drain and let cool.
- Quarter the potatoes and place in a large bowl.
- In a small bowl, stir together mayonnaise, sour cream, lemon juice, garlic, anchovies, Worcestershire sauce, black pepper, and Parmesan cheese.
- Add mayonnaise mixture to potatoes along with bacon and green onion. Stir to mix. Cover and refrigerate for at least 1 hour before serving.
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