Recipe for Potato Salad #18, Caesar 
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Yield:
6
Ingredients:
Amount Ingredient
1/2 tbl extra-virgin olive oil
2 x garlic clove minced
2 slc French Bread
1/2 lb red potatoes small
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 fresh flat-leaf parsley finely chopped
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 350F 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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