Caesar Potato Salad

Caesar Potato Salad

Made  times
Jennifer Murray 2

"We love this recipe on a summer's day, but it works at any time of year."
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45 m servings 239 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 41.1g
  • 13%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 173 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. Bake in the preheated oven until tender, about 10 minutes.
  5. Mix potatoes, bacon bits, Caesar salad dressing, and green onions together in a bowl. Serve warm.



This so simple and so good. It says to serve warm and I thought it was fantastic. I note that is also good cold. I will make again and again.

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 mo...

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