Shelly's Recipe

Caesar Potato Salad

Category: Potato Salads

Makes: 4 to 6 servings
1 1/2 pounds salad potatoes
2 tablespoons salt (divided)
2 eggs
1 small onion, chopped
1 rib celery, chopped
1 teaspoon ground pepper
1 tablespoon dill weed, plus more for garnish
1/2 cup mayonnaise
3/4 cup Caesar salad dressing
1 tablespoon lemon juice
1/4 cup shredded Parmesan cheese

Place unpeeled potatoes in 6 cups cold water, add 1 tablespoon salt and bring to a boil. After about 10 minutes, add eggs to water and cook 10 more minutes to hard-cook. When potatoes are fork-tender, remove from water along with eggs. Place eggs and potatoes in very cold water. After eggs have cooled, peel and finely chop. When cool enough to handle but still warm, peel and slice potatoes.

Place onion and celery in bowl with potatoes and half of chopped egg mixture and stir. Add remaining 1 tablespoon salt, pepper and dill weed and mix.

In separate bowl, combine mayonnaise, salad dressing and lemon juice and mix well. Pour over potato mixture and mix well. (It is best to do this when potatoes are still slightly warm.) Taste and add more salt a little at a time if necessary. Let chill, then garnish with remaining chopped egg, 1/4 cup Parmesan cheese and dill weed.

Note: If not serving until the following day, reserve 1/4 cup of the dressing. Mix with chilled salad before garnishing.