Grilled potato salad with Caesar dressing

This take on Caesar uses grilled potatoes instead of romaine. The firm sweetish flesh and lightly charred skins marry perfectly with smoky bacon and garlicky dressing.

45 min



  1. Bring potatoes to boil in cold water to cover. Reduce heat and simmer 10 minutes. Drain.
  2. Preheat barbecue.
  3. Depending on size, cut potatoes in half or leave whole. Place in bowl. Add olive oil and salt and pepper to taste; toss to coat. Place in grill basket. Place basket on grill over medium-high heat. Cook for 15 to 20 minutes, turning occasionally, or until lightly charred.
  4. Meanwhile, heat bacon in microwave according to package directions. Cool. Tear into pieces.
  5. In bowl, combine potatoes, bacon, green onions and Caesar dressing; toss to coat. Season to taste with salt and pepper. Serve warm or at room temperature, garnished with freshly shaved Parmesan cheese.


Calories 392
Protein 11 g
Carbohydrates 24 g
Fat 28 g
Fibre 5.6 g
Sodium 461 mg

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