Caesar Potato Salad

• 1 1/2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 2 slices French bread
• 1 1/2 pounds small red potatoes
• 3 tablespoons dry vermouth
• 2 tablespoons balsamic vinegar
• 1 tablespoon lemon juice
• 2 teaspoons Dijon mustard
• 2 teaspoons anchovy paste
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup chopped green onions
• 3 tablespoons finely chopped fresh flat-leaf parsley
• Romaine lettuce leaves (optional)
• 1/4 cup grated fresh Parmesan cheese

1. Combine oil and garlic; let stand 30 minutes.
2. Preheat oven to 350u0b0.
3. Brush 1 1/2 teaspoons oil mixture over bread; cut into cubes. Place bread cubes in a single layer on a jelly-roll pan. Bake at 350u0b0 for 9 minutes or until toasted.
4. Steam potatoes, covered, 18 minutes or until tender. Let cool; cut into 1/4-inch-thick slices. Combine potato slices and vermouth; toss gently to coat.
5. Combine remaining oil mixture, vinegar, and next 7 ingredients (vinegar through parsley) in a bowl. Pour dressing over potatoes; toss gently to coat. Cover and chill.
6. Serve in a lettuce-lined bowl, if desired. Sprinkle with cheese and croutons.

extravirgin olive oil, garlic, bread, red potatoes, balsamic vinegar, lemon juice, mustard, anchovy paste, salt, pepper, green onions, parsley, parmesan cheese

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