Name: Caesar-style potato salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 kilogram potatoes, chopped coarsely; 25 gram butter; 1/2 cup (35g) stale bread slices, cut into 1cm pieces; 2 trimmed celery stalks (200g), sliced thinly; 1 cup (180g) cornichons, halved lengthways; 2/3 cup (190g) mayonnaise; 2 tablespoon dijon mustard; 1 clove garlic, crushed; 2 tablespoon lemon juice; 1 tablespoon worcestershire sauce; 1 tablespoon milk

Ingredients

2 kilogram potatoes, chopped coarsely

25 gram butter

1/2 cup (35g) stale bread slices, cut into 1cm pieces

2 trimmed celery stalks (200g), sliced thinly

1 cup (180g) cornichons, halved lengthways

2/3 cup (190g) mayonnaise

2 tablespoon dijon mustard

1 clove garlic, crushed

2 tablespoon lemon juice

1 tablespoon worcestershire sauce

1 tablespoon milk

Method

1.Boil, steam or microwave potato until tender, drain.

2.Meanwhile, make dressing. Whisk ingredients in small bowl until combined.

3.Melt butter in small frying pan, cook bread cubes over low heat, stirring, until browned lightly.

4.Combine potato, celery, cornichons and dressing in large bowl, sprinkle with croutons.

This is our twist on a caesar salad the addition of potato makes this recipe suitable for a quick dinner or an easy option for lunch at work. For a low-fat version, replace the mayonnaise with skim-milk natural yogurt. The breadcrumbs can be toasted in the oven instead of frying them.
Note

Women's Weekly Food

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