Caesar Potato Salad

Ingredients

​800g Baby Potatoes (I like the mini tri-coloured taters)
2T Oil of your Choice
1lb Bacon
3 Green Onions, sliced thin on a bias
1/2c Panko
1/2c Parmesan, finely grated

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Caesar Dressing
1 Egg Yolk
1t Dijon Mustard
1/4t Worcestershire Sauce
1 Small Garlic Clove, Minced
3/4c Vegetable Oil
2T Water
3T Lemon Juice
Salt + Pepper

Method

Potatoes:
Boil the potatoes whole until barely tender - 10 minutes. Drain and let cool until you can handle them. Cut all of the potatoes in half or in quarters, depending on how big they are. Toss with 2T of oil and season with salt. Pour out onto a parchment lined baking tray and bake at 375F for 20 minutes, until barely golden. 

Bacon:
Line a baking tray with parchment and lay all of the slices of bacon out individually so they don't overlap. Bake at 400F for 15-20 minutes, until crisp. Let cool before chopping fine. 

 

Panko:
Pour the panko into a small pan. Cook over medium heat, stirring occasionally until it turns golden brown. 

For the Caesar Dressing:
Crack the egg yolk into a large metal bowl. Add in the Dijon, Worcestershire, Garlic, and Lemon Juice. Whisking constantly, gradually stream in the oil. Be careful not to pour in too much oil at one time or the mixture will split and look greasy. If this happens, don’t throw it out and start over. Crack a yolk into a new bowl and whisk the split mixture into the new yolk. Keep on whisking until all of the oil has been incorporated and  you have a very thick mixture. Whisk in the water and season with salt and pepper. Adjust the consistency to be thinner with more water or lemon juice, if desired.

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Assembly: 
Toss the roasted and slightly cooled potatoes into a bowl with 3/4 of the chopped bacon, 3/4 of the sliced green onion, 3/4 of the parmesan and 3/4 of the crispy panko. Add the Caesar dressing and mix to fully combine everything. Pour into a pretty bowl and garnish with the remaining bacon, green onion, crispy panko, and top with the fluffy parmesan. Wow your guests and enjoy!