Hearty Potato Caesar Salad

Featuring Paul Newman’s Own® Creamy Caesar Dressing

Makes 4 (main course)


500 g mini potatoes
250 g thick sliced (old-fashioned) bacon
60 g chunk Parmesan cheese
8 cups lightly packed mixed salad greens
½ cup Newman’s Own® Creamy Caesar Dressing


1. Place potatoes in saucepan and add cold salted water to cover. Bring to a boil. Reduce heat to medium, cover and cook for 15 minutes or until tender when pierced with tip of sharp knife. Drain. Set aside to cool to room temperature.

2. Cut bacon slices crosswise into batons, about 1 cm thick. Place in large cold frying pan. Set over medium heat; cook, stirring often, for 10 minutes or until golden. You can spoon out some of the fat if you like as it cooks. With slotted spoon, transfer bacon to paper towel lined plate. Drain.

3. Crumble parmesan coarsely. Slice cooled potatoes in half. In large bowl, combine cheese, potatoes, salad greens and bacon; toss. Add dressing; toss to coat. Serve immediately.

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