There’s something undeniably satisfying about crispy, golden potatoes—especially when they’re tossed in a creamy, garlicky Caesar dressing. This Crispy Potato Caesar Salad takes the classic Caesar to a whole new level by swapping out the usual croutons for crispy roasted potatoes. It’s indulgent, packed with flavor, and trust me, it’s a game-changer!
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Whether you’re looking for a hearty side dish or a main course salad that truly satisfies, this recipe is here to deliver. Let’s dig in!
Why You’ll Love This Recipe
Crunchy, Creamy, and Flavorful
The contrast of crispy roasted potatoes with the rich, tangy Caesar dressing makes every bite irresistible.
A Fun Twist on a Classic
Who needs croutons when you can have golden, crunchy potatoes? This is a Caesar salad like you’ve never had before.
Perfect for Any Occasion
Serve it as a side dish for steak, chicken, or seafood, or enjoy it as a satisfying vegetarian main.
Easy to Make
No fancy techniques needed—just roast, toss, and enjoy!
Totally Customizable
Add grilled chicken, crispy bacon, or even a soft-boiled egg for extra protein.
Ingredients in Crispy Potato Caesar Salad
Baby Potatoes
Roasted until perfectly crispy, these take the place of traditional croutons, adding a hearty bite.
Olive Oil
Helps the potatoes crisp up beautifully while enhancing their natural flavor.
Garlic Powder & Salt
For a touch of seasoning that brings out the best in the potatoes.
Romaine Lettuce
The fresh, crunchy base that holds everything together.
Parmesan Cheese
Adds a salty, nutty depth that’s essential in a Caesar salad.
Caesar Dressing
Creamy, garlicky, and packed with umami goodness. Use homemade or your favorite store-bought version.
Lemon Juice
A splash of brightness to balance the richness of the dressing.
Black Pepper
Freshly cracked for a little extra bite.
Optional Additions
Crispy bacon, anchovies, grilled chicken, or a soft-boiled egg for added protein and flavor.
(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)
Instructions
Roast the Potatoes
Preheat your oven to 425°F. Toss the potatoes with olive oil, garlic powder, and salt, then spread them out on a baking sheet. Roast for about 30-35 minutes, flipping halfway through, until crispy and golden brown.
Prepare the Lettuce
Chop the romaine into bite-sized pieces and place it in a large bowl.
Make the Dressing (If Homemade)
Whisk together mayonnaise, Dijon mustard, garlic, lemon juice, Worcestershire sauce, and Parmesan until smooth and creamy.
Assemble the Salad
Toss the romaine with the dressing and a generous amount of Parmesan. Add the crispy potatoes and gently mix to coat everything evenly.
Finish and Serve
Top with extra Parmesan, fresh black pepper, and any optional toppings like bacon or chicken. Serve immediately and enjoy!
How to Serve Crispy Potato Caesar Salad
- As a Side Dish: Perfect alongside grilled meats or seafood.
- As a Main Course: Add protein like grilled chicken, shrimp, or tofu for a complete meal.
- For a Crowd: Serve on a large platter with extra dressing on the side.
- Brunch Idea: Top with a poached or soft-boiled egg for a breakfast-inspired twist.
Additional Tips
- Get Extra Crispy Potatoes: Soak them in water for 30 minutes before roasting to remove excess starch.
- Make It Lighter: Swap Caesar dressing for a yogurt-based version.
- Storage Tips: Best enjoyed fresh, but leftovers can be stored in an airtight container for up to 2 days. Keep the dressing separate to maintain crispiness.
- Add a Kick: Sprinkle in some red pepper flakes or drizzle with hot honey for a sweet-spicy contrast.
FAQ Section
Q1: Can I make this salad ahead of time?
A1: You can prep the components in advance, but assemble just before serving to keep the potatoes crispy.
Q2: What’s the best way to store leftovers?
A2: Store the potatoes and lettuce separately. Reheat the potatoes in the oven to crisp them up before serving.
Q3: Can I use a different type of potato?
A3: Yes! Yukon Gold or russet potatoes work well, just cut them into bite-sized pieces.
Q4: Is there a dairy-free version of this salad?
A4: Yes! Use a dairy-free Caesar dressing and swap Parmesan for nutritional yeast.
Q5: Can I air-fry the potatoes instead of roasting them?
A5: Absolutely! Cook them at 400°F for about 15-20 minutes, shaking halfway through.
Q6: What’s the best way to get my potatoes extra crispy?
A6: Make sure they’re spread out in a single layer on the baking sheet and avoid overcrowding.
Q7: Can I add extra veggies to this salad?
A7: Of course! Cherry tomatoes, cucumbers, or even roasted Brussels sprouts would be delicious.
Q8: What proteins pair well with this salad?
A8: Grilled chicken, steak, shrimp, or even a fried egg are great additions.
Q9: How can I make my Caesar dressing from scratch?
A9: Mix mayo, lemon juice, Worcestershire sauce, Dijon mustard, garlic, and Parmesan for an easy homemade version.
Q10: Can I use bagged Caesar salad mix?
A10: Yes! Just swap the croutons for crispy potatoes to give it that homemade touch.
Final Thoughts
This Crispy Potato Caesar Salad is proof that simple ingredients can create something truly special. It’s bold, crunchy, creamy, and completely irresistible. Whether you’re serving it up for a weeknight dinner or a special gathering, it’s bound to become a new favorite.
Print
Crispy Potato Caesar Salad
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Crispy Potato Caesar Salad takes your classic Caesar to the next level with golden, crispy potatoes instead of croutons! The secret? Boiling the potatoes with baking soda before roasting for the perfect crunch. Tossed with romaine, arugula, and a lighter Greek yogurt Caesar dressing, this salad is both satisfying and refreshing!
Ingredients
Crispy Potatoes:
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1.5 lbs baby Yukon gold potatoes, cut into 3/4-inch pieces
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1 tbsp kosher salt, plus more as needed
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1/2 tsp baking soda
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3 tbsp olive oil, divided
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Freshly ground black pepper
Lighter Caesar Dressing:
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1/4 cup Greek-style yogurt
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1 tbsp fresh lemon juice
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2 oil-packed anchovy filets, minced
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1 garlic clove, minced
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1 tsp Dijon mustard
Salad:
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1 large heart romaine lettuce, roughly chopped
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2 cups arugula
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1/4 cup grated parmesan (or 1 tbsp nutritional yeast for a dairy-free option)
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Flaky sea salt (for serving)
Instructions
1. Roast the Crispy Potatoes:
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Preheat the oven to 425°F (convection/fan preferred). (See notes for air fryer instructions.)
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Bring a large pot of water to a boil.
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Add the potatoes, baking soda, and 1 tbsp kosher salt.
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Boil for 12-15 minutes, or until very soft.
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Drain the potatoes and toss them with olive oil, salt, and black pepper.
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Spread them on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden brown and crisp.
2. Make the Caesar Dressing:
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In a large bowl, whisk together the Greek yogurt, lemon juice, anchovies, garlic, and Dijon mustard until smooth.
3. Assemble the Salad:
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Add the romaine, arugula, and parmesan to the bowl with the dressing.
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Toss until evenly coated.
4. Serve & Enjoy:
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Top with crispy potatoes and a sprinkle of flaky sea salt.
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Serve immediately and enjoy!
Notes
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Air Fryer Method: Roast potatoes at 400°F for 15-20 minutes, shaking halfway.
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Make it Vegetarian: Skip the anchovies and add ½ tsp Worcestershire sauce for umami.
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Dairy-Free Option: Use nutritional yeast instead of parmesan.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 15 g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg