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Caesar potato salad


  • Cook the potatoes in lightly salted, boiling water until tender. Drain well.
  • To make the dressing, combine the mayonnaise, sour cream, a good squeeze of lemon juice, the anchovies, Tabasco to taste, the chives and a little ground pepper with a little hot water to reach sauce consistency. Taste for seasoning.
  • While the potatoes are still hot, toss them with the oil, a squeeze of lemon juice and seasonings.
  • Allow the potatoes to cool a little, before tossing with the mayonnaise and sprinkling parmesan on top.


  • 10 chats (baby potatoes), well scrubbed & quartered
  • sea salt & freshly ground pepper
  • ½ cup mayonnaise
  • 2 tbsp sour cream
  • 1 lemon
  • 2-3 anchovies, chopped
  • Tabasco
  • 1 heaped tbsp snipped chives
  • a splash of olive oil
  • 1-2 tbsp freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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