Caesarpotato salad
Cooking Time45 m
Ingredients13
DifficultyMedium
Caesar salad with fresh potatoes is a saturating accessory that fits nicely to grilled meat. The creamy dressing with garlic, parmesan, sardels, mayonnaise and crème fraiche gives just that clear caesar feeling. Serve it to grilled chicken, as it is, or set it to rust beef on buffet or brunch.
Categories
BuffetMain courseDinnerYields
6ServingsCooking Methods
Kokt
Ingredients
6 servings
- Step: 11 1/2 kg fresh potatoes
- Step: 21 st romance salad
- Step: 31 st garlic divide
- Step: 41 msk the price
- Step: 53 st sardell files
- Step: 62 dl crème fraiche
- Step: 71 dl mayonnaise
- Step: 81 dl finished parmesan
- Step: 9flingsalt
- Step: 10pepper
- Step: 111/2 st lemon (saft)
- Step: 121 dl cooled parmesan
- Step: 132 dl cruptions
Instructions
- Step: 1Cook the potatoes in salted water. Remove and let go.
- Step: 2Cut the salad in about 3 cm large pieces.
- Step: 3Dressing: Scale the garlic and chop it, cash and sardels. Mix the hack with crème fraiche, mayonnaise and fine-riven parmesan. Taste with salt, pepper and a few drops of pressed lemon juice.
- Step: 4Share the potatoes if they are big. Carefully turn down potatoes and salad in the dressing. Put the salad on a barrel. Garnish with cheese and currencies.
Näring
| Calories | 399kcal |
|---|---|
| Carbohydrates | 37g |
| Fat | 23g |
| Protein | 10g |
| Serving Size | 6serving |
Comments