A really great salad, we both enjoyed very much. I recommend it, so easy to make as well. I made my own dressings. Will make it again. Thanks for sharing. I added some sliced tomatoes and cucumber.
This is the nicest potato salad I have ever had. It will be the only recipe I make from now on. I used Paul Newman’s creamy caesar salad dressing mixed with a 98% fat-free mayonnaise as suggested by the author, this is the perfect dressing combination. I also cooked the turkey bacon in the microwave as suggested which was quick and easy. Thanks for a great recipe!
Easy recipe that was very tasty…used the left over ham from Christmas (diced) instead of bacon…enjoyed by all the family both young and old – with no leftovers. Will definitely be a regular for usThis was good! I used Yukon gold potatoes, b/c that’s what I had on hand, and I peeled and cubed them up before putting them in the oven, so they would be easier for the kids to eat. I used a more dressing than called for b/c I felt it needed it. This was a nice change from the usual, and I would make it again! Thanks for sharing. 🙂
Made this to take to a pot luck with the main course serving ham. I left out the bacon and it was still good, so I can only image that bacon would improve it. I used my own salad dressing recipe that has mustard in it because I thought it would work well with the ham. Very easy and everyone liked it.
I used Turkey bacon and a homemade Caesar Dressing. It’s like mixing dressing with roasted potatoes. I did add a little red onion to the potatoes when baking. My family liked it and it was interesting.
This was good! I used Yukon gold potatoes, b/c that’s what I had on hand, and I peeled and cubed them up before putting them in the oven, so they would be easier for the kids to eat. I used a more dressing than called for b/c I felt it needed it. This was a nice change from the usual, and I would make it again! Thanks for sharing. 🙂
8 slices Turkey bacon
24 baby red potatoes
2 tablespoons olive oil, or as neededcracked black pepper to taste
1/3 cup Caesar salad dressing
4 green onions, diced.
Preheat oven to 400 degrees F (200 degrees C).
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 8 minutes. Drain and transfer potatoes to a baking dish. Drizzle olive oil over potatoes and season with black pepper.
Bake in the preheated oven until tender, about 10 minutes.
Mix potatoes, bacon bits, Caesar salad dressing, and green onions together in a bowl. Serve warm.