Nancy’s Potato Caesar Salad

Nancy's Potato Caesar Salad

Nancy’s Potato Caesar Salad

Potatoes USA
Fingerling potatoes, hard-boiled eggs, avocados and lemon vinaigrette put a surprising–and nutritious–summertime spin on the Caesar Salad. This crowd-pleasing recipe, specially developed for the USPB by Chef Nancy Silverton, will soon become one of your favorites!
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Prep Time 15 minutes
Cook Time 45 minutes
Course Gluten Free, Salad
Servings 4


  • 1 Pound Alsum fingerling potatoes cut in half lengthwise
  • Olive oil
  • Salt
  • Cup Lemon vinaigrette* divided
  • 1 Pound Tender inner leaves of romaine Bibb or Boston lettuce
  • 2 Avocado cut into wedges
  • 2 Hard-cooked eggs
  • ¾ Cup Aged Pecorino cheese grated*


  • Heat oven to 400°F. Toss potatoes in oil until coated; season with salt. Spread in shallow roasting pan in one layer; cover with foil. Roast 30 minutes; remove foil and roast 15 minutes more or until tender. Toss with 1 tablespoon of the Lemon Vinaigrette.
  • In large bowl, toss lettuce with remaining Lemon Vinaigrette until lightly coated. Layer lettuce, avocados and potatoes on large platter or 4 individual salad plates. Grate eggs on top; sprinkle with cheese.

Lemon Vinaigrette

  • Whisk together 2 tablespoons plus 2 teaspoons freshly squeezed lemon juice, 2 tablespoons plus 2 teaspoons extra virgin olive oil, 1 ½ teaspoons minced shallots, ¼ teaspoon salt and a pinch of black pepper. (Yield: ⅓ cup)


  • Top each serving with one 4 to 6-oz. grilled or broiled salmon fillet.


If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.