Recipe for Caesar Potato Salad 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1/2 tbl Extra-virgin olive oil
2 x Garlic clove, minced
2 slc French Bread
1/2 lb Small red potatoes
3 tbl Dry vermouth
2 tbl Balsamic vinegar
1 tbl Lemon juice
2 tsp Dijon Mustard
2 tsp Anchovy paste
1/4 tsp Salt
1/8 tsp Pepper
1/4 cup Chopped green onions
3 tbl Finely chopped fresh flat-leaf parsley
Romaine lettuce leaves, optional
Instructions:
Instructions: Combine oil and garlic; let stand 30 minutes.

Preheat oven to 350F . Brush 1 1/2 tsp oil mixture over bread; cut into cubes. Place bread cubes in a single layer on a jelly roll pan. Bake at 350 for 9 minutes or until toasted.

Steam potatoes, covered, 18 minutes or until tender. Let cool; cut into 1/4-inch thick slices. Combine potato slices and vermouth; toss gently to coat.

Combine remaining oil mixture, vinegar and next 7 ingredients (vinegar through parsley) in a bowl. Pour dressing over potatoes; toss gently to coat. Cover and chill. Serve in a lettuce-lined bowl, if desired. Sprinkle with cheese and croutons.

NOTES :

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