This summer salad mashup brings together two iconic favourites: creamy potato salad and classic Caesar salad. The result? A rich, tangy, and totally satisfying side dish that’s perfect for BBQs, cottage weekends, or casual dinners on the patio. Creamy fork-tender potatoes and crispy pancetta get tossed with crunchy romaine and a bold homemade Caesar-style dressing. You get the comfort of potato salad with the sharp, umami-packed flavour of Caesar—without croutons getting soggy in the sun.

Table of Contents

• Ingredients you’ll need for this Potato Caesar Salad

• How to make this creamy potato Caesar salad

• Tips and tricks for the best results

• FAQ

Ingredients you’ll need for this Potato Caesar Salad

Serves 6

For the salad

• 1½ lbs mini potatoes, halved

• ¾ cup cubed pancetta (or bacon)

• 3 cups torn hearts of romaine lettuce

For the Caesar-style dressing

• 1 tablespoon Dijon mustard

• 1 tablespoon anchovy paste (or mashed canned anchovies)

• 1 clove garlic, minced

• 1 tablespoon lemon juice

• 2 teaspoons red wine vinegar

• ¼ cup mayonnaise

• 4 tablespoons canola oil

• ¼ cup finely grated Parmesan cheese

• ¼ teaspoon freshly ground black pepper

How to make this creamy potato Caesar salad

1. Boil the halved mini potatoes in well-salted water until fork-tender. Drain and set aside to cool completely.
2. While the potatoes are cooking, cook the pancetta (or bacon) in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain.
3. In a large mixing bowl, whisk together the Dijon mustard, anchovy paste, garlic, lemon juice, red wine vinegar, mayonnaise, canola oil, Parmesan cheese, and black pepper until smooth.
4. Once the potatoes are cool, add them to the bowl with the dressing. Add the crispy pancetta and romaine lettuce. Toss gently to combine.
5. Serve immediately.

Tips and tricks for the best results

• Want to make it ahead? Toss everything except the romaine and refrigerate. Add the lettuce just before serving for the best crunch.

• If you’re not a fan of anchovies, try using Worcestershire sauce for a similar savoury depth.

• Use good-quality Parmesan and freshly ground black pepper for the best flavour payoff.

• For extra texture, toss in a few toasted breadcrumbs just before serving.

FAQ

Can I make this potato Caesar salad in advance?
Yes, you can prepare the potatoes, pancetta, and dressing in advance. Keep them separate until just before serving, then toss with romaine.

Can I make this vegetarian?
Skip the pancetta and anchovy paste. Use capers or chopped olives for salty bite, and bump up the Parmesan to make up for the umami.

What’s the best potato to use?
Mini potatoes or baby Yukon Golds are ideal—they cook quickly and hold their shape well.

Potato Caesar Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Andrea Buckett
• Yield: Serves 6

Ingredients

1 1/2 lbs mini potatoes, cut in half

3/4 cup cubed pancetta (or bacon)

3 cups torn hearts of Romaine lettuce

Dressing

1 tbsp dijon mustard

1 tbsp anchovy paste (or canned anchovies mashed)

1 clove garlic, minced

1 tbsp lemon juice

2 tsp red wine vinegar

1/4 cup mayonaisse

4 tbsp canola oil

1/4 cup finely grated parmesan

1/4 tsp freshly ground pepper

Instructions

1. Cook the potatoes in boiling water until fork tender, drain and cool completely.

2. Cook pancetta until crispy, remove from fat and place on a paper towel.

3. In a large bowl whisk together Dijon mustard, anchovy paste, lemon juice, red wine vinegar, mayonnaise, canola oil, parmesan cheese and ground pepper.

4. Into the dressing add the cooled cooked potatoes, pancetta and Romaine lettuce.

5. Serve immediately.

Notes

TIP: If you want to make this recipe ahead, leave out the Romaine lettuce.  Just before you serve it add in the Romaine and toss to combine.