Caesar Potato Salad

• 3 lbs new potatoes, unpeeled
• 3 green onions, chopped
• 2 tablespoons chopped fresh parsley
• 1 teaspoon grated lemon, rind of
• 1 clove garlic, minced
• 1 hard-boiled egg, mashed
• 1 cup buttermilk
• 1/4 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons anchovy paste
• 1/2 cup fresh grated parmesan cheese
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon salt

1. Bring a large pot of salted water to boil.
2. Add potatoes, cover and cook for 18 minutes.
3. Drain.
4. Place potatoes on paper towels or a clean dish towel and pat dry.
5. Cut into 1/4 inch cubes and place in a large salad bowl.
6. Sprinkle with onions, parsley, lemon rind, and garlic, set aside.
7. In a food processor or blender mix together the egg, buttermilk, mayo, lemon juice, anchovy paste and blend until smooth.
8. Pour over potatoes and toss.
9. Add the parmesan cheese, pepper and salt.
10. Toss well and chill or serve warm.

potatoes, green onions, parsley, grated lemon, clove garlic, egg, buttermilk, mayonnaise, lemon juice, mustard, anchovy paste, fresh grated parmesan cheese, fresh ground pepper, salt

Taken from www.food.com/recipe/caesar-potato-salad-56580 (may not work)