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Caesar Potato Salad

Active Time: 35 minutes
Total Time: 35 minutes plus chilling • Serves: 12


3 pounds Schnucks red potatoes, unpeeled and each cut into 3/4-inch chunks
2 teaspoons salt
8 slices Schnucks hardwood smoked bacon (8 ounces), each cut crosswise into 1/2-inch pieces
1 cup Schnucks classic Caesar dressing
1/3 cup minced red onion
1/4 cup grated Parmesan cheese
1 tablespoon Worcestershire sauce
3/4 teaspoon ground black pepper
4 refrigerated hard-cooked peeled eggs, chopped
2 tablespoons rinsed and drained capers (optional)

1. In 5- to 6-quart saucepot, place potatoes, salt and enough water to cover; heat to boiling over high heat. Reduce heat to medium; simmer, uncovered, 10 to 12 minutes or until potatoes are fork-tender. Drain potatoes well.

2. Meanwhile, in nonstick 12-inch skillet, cook bacon over medium heat 15 to 20 minutes or until crisp, stirring occasionally. With slotted spoon, transfer bacon to large serving bowl. Add dressing, onion, cheese, Worcestershire sauce and pepper and stir until well combined. Add warm potatoes, eggs and capers, if using; toss until mixture is well combined. Cover and refrigerate at least 4 hours or up to overnight. Makes about 9 cups.


Each serving: about 217 calories, 12 g total fat
(3 g saturated), 76 mg cholesterol, 823 mg sodium,
20 g carbohydrate, 2 g fiber, 2 g sugars, 7 g protein