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Caesar Potato Salad With Fresh Greens

salads, potatoes

3 pounds new potatoes
1 sweet red pepper; chopped
3 cups shredded romaine lettuce
----Dressing----
1/2 cup light sour cream
1/4 cup white wine vinegar
1/4 cup light mayonnaise
1 tablespoon Dijon Mustard
1 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
1/2 teaspoons salt
1/4 teaspoons pepper
2 cloves garlic; minced
2 tablespoons grated Parmesan cheese

Scrub potatoes. In saucepan of boiling salted water, cover and cook potatoes for about 25 minutes or until just tender. Drain and let cool. Cut into generous 1/4-inch thick slices; place in large bowl. Add red pepper and lettuce. Dressing: In small bowl, whisk together sour cream, vinegar, mayonnaise, mustard, anchovy paste, Worcestershire sauce, salt, pepper and garlic; pour over potatoes and toss gently to coat. Sprinkle with Parmesan.

Contributor: Canadian Living Magazine, June, 2000

Yield: 6 to 8 servings

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