Sunday Brunch: Julie Yoder's Caesar Potato Salad

TULSA -  Julie Yoder's Caesar Potato Salad

Add a Roman twist to a traditional favorite. Take this recipe to your next BBQ or family gathering and impress them with a little taste of Italy.

Minutes to Cook: 30
Number of Servings: 12


  • 2 pounds fingerling potatoes (a mix of colors is nice)
  • 1 pound sweet potatoes, thin sliced
  • Cooking spray
  • 1 cup celery, cut into small dice
  • 1/2 cup red onion, finely diced
  • 1/4 cup Mezzetta sweet cherry peppers
  • 8 Kalamata olives, diced
  • 1/4 cup chopped fresh parsley


Dressing Ingredients:

  • 2 tablespoons olive oil
  • Salt and ground black pepper
  • Juice of one lemon, approximately 1/4 cup
  • 1 teaspoon anchovy paste
  • 3 cloves garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcheshire sauce
  • 1 tablespoon Parmesan cheese
  • 1 boiled egg, diced small
  • 1 cup Greek yogurt



Serve with grilled chicken and a side of baked beans


Adjust oven rack to lower-middle position and heat oven to 400 degrees.  Toss potatoes with cooking spray and a sprinkling of salt and pepper. Roast until they're just tender, but still hold their shape, about 30 minutes.

Remove from heat and cool to room temperature.

Transfer potatoes to a large bowl and, without mixing, add onion, celery, peppers, olives and parsley. Mix dressing ingredients in a small bowl until smooth. (Both salad and dressing can be covered and refrigerated overnight.)

When ready to serve, add dressing to salad and toss to coat. Taste and adjust seasonings, including salt and pepper to taste. Serve.

Serving Size: 1/12 of recipe

Number of Servings: 12

Print this article Back to Top