Canadian Caesar Smashed Potato Salad
Prep Time
Cooking Mode
Dressing
½ cup plain Greek yogurt
3 tbsp mayonnaise
1 tsp lemon zest, finely grated
2 tbsp lemon juice
1 tbsp brine from jar of olives
1 tsp Worcestershire sauce
½ tsp garlic powder
¼ tsp celery salt, plus more for sprinkling
Tabasco-style hot sauce, to taste
Salad
1 bag multicolour baby potatoes
3 eggs
3 tbsp olive oil
2 tsp lemon zest, finely grated
¾ tsp celery salt
3 celery stalks, thinly sliced on an angle
2 cups cherry tomatoes, halved
½ cup olives, pitted and halved
3 slices cooked bacon, coarsely crumbled
Celery leaves, to taste
Dressing
½ cup plain Greek yogurt
3 tbsp mayonnaise
1 tsp lemon zest, finely grated
2 tbsp lemon juice
1 tbsp brine from jar of olives
1 tsp Worcestershire sauce
½ tsp garlic powder
¼ tsp celery salt, plus more for sprinkling
Tabasco-style hot sauce, to taste
Salad
1 bag multicolour baby potatoes
3 eggs
3 tbsp olive oil
2 tsp lemon zest, finely grated
¾ tsp celery salt
3 celery stalks, thinly sliced on an angle
2 cups cherry tomatoes, halved
½ cup olives, pitted and halved
3 slices cooked bacon, coarsely crumbled
Celery leaves, to taste
Directions
1Dressing: In a bowl, combine all of the ingredients. Season with salt and pepper. Cover and refrigerate until ready to serve.
2Salad: Place the potatoes in a large pot. Cover with cold water and season with salt. Bring to a boil. Simmer for 15 to 18 minutes or until very tender. Drain and let cool slightly.
3Meanwhile, place the eggs in a small pot and cover with warm water. Bring to a boil. Cover and remove from the heat. Let sit for 10 minutes. Drain the eggs and fill the pot with cold water. Return the eggs to the pot and let cool for 10 minutes. Peel the eggs under cold running water and pat dry. Compost the shells. On a work surface, finely chop the eggs.
4On a baking sheet lined with a silicone mat or parchment paper, crush the potatoes slightly using the bottom of a measuring cup or small pot.
5Transfer the potatoes and chopped eggs to a large bowl. Toss gently with 2 tbsp (30 ml) of the olive oil, the lemon zest and celery salt. Add the celery, tomatoes, olives and remaining olive oil. Season with salt and pepper. Mix gently to combine.
6Transfer the salad to a large serving plate. Drizzle with the dressing and sprinkle with a few pinches of celery salt. Garnish with the crumbled bacon and celery leaves.
Disclaimer
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Personal Note
Personal Note
