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Lemon Caesar Potato Salad

salads, potatoes

3 pounds small new potatoes (about 30); unpeeled
4 green onions; chopped
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon rind
1 large clove garlic; minced
----DRESSING----
1 hard-cooked egg; quartered
1 cup buttermilk
1/4 cup light mayonnaise
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 1/2 teaspoon anchovy paste
1/2 teaspoon (each) salt and pepper

Scrub potatoes. In large pot of boiling salted water, cook potatoes, covered, for about 20 minutes or until tender. Drain and return to pot over low heat for about 1 minute to dry. Transfer to paper towels; let cool. Cut into 1/2-inch cubes; place in bowl. Sprinkle with onions, parsley, lemon rind and garlic. Dressing: In food processor, mix together egg, buttermilk, mayonnaise, lemon juice, mustard, anchovy paste, salt and pepper until smooth. Pour over potatoes; toss gently to coat well.

Contributor: Canadian Living Magazine - July, 1998

Yield: 8 servings

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