Caesar Potato Salad Recipe

• 2 lb Small, unpeeled, round red potatoes
• 8 x Cloves garlic - NOT peeled
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 3 Tbsp. Fresh lemon juice
• 1 1/2 Tbsp. Extra virgin extra virgin olive oil
• 1 Tbsp. Water
• 2 tsp Anchovy paste
• 1/3 c. Diced purple onion
• 1/4 c. Minced fresh parsley
• 2 Tbsp. Grated fresh Parmesan cheese

1. Place potatotes and garlic in a Dutch oven; cover with water, and bring to a boil.
2. Cover, reduce heat, and simmer 24 min or possibly till potatoes are tender.
3. Drain; cold potatoes and garlic slightly.
4. Peel garlic; place in a large bowl, and mash.
5. Stir in salt, pepper, lemon juice, extra virgin olive oil, water, and anchovy paste.
6. Cut potatoes into quarters; add in to garlic mix.
7. Add in remaining ingredients, and toss.
8. Serve hot, or possibly cover and chill.
9. Yield: 6 1-c. servings
10. 373 mg cloves garlic - NOT peeled Calc 50mg

potatoes, garlic, salt, pepper, lemon juice, extra virgin, water, anchovy paste, purple onion, fresh parsley, parmesan cheese

Taken from cookeatshare.com/recipes/caesar-potato-salad-97023 (may not work)