Crispy Potato Caesar Salad

• servings: 3 servings

Ingredients

1 ½ lbs baby yukon gold potatoes, cut into 3/4 inch pieces.

1 tbsp kosher salt, plus more as needed

1/2 tsp baking soda

3 tbsp olive oil, divided

Freshly ground black pepper

1/4 cup Greek-style yogurt

1 tbsp fresh lemon juice

2 oil-packed anchovy filets, minced

1 garlic clove, minced

1 tsp dijon mustard

1 large heart romaine lettuce, roughly chopped

2 cups arugula

1/4 cup grated parmesan (or 1 tbsp nutritional yeast)

Flaky sea salt for serving

Directions

Preheat the oven to 425° F, preferably set to convection mode/fan. (see notes for airfryer instructions).

Bring a large pot of water to a boil. Add the potatoes, baking soda and 1 tbsp kosher salt. Boil for 12-15 minutes or until very soft.

Drain the potatoes and allow toss with olive oil. Season with kosher salt and freshly ground black pepper. Spread the potatoes on a baking tray and roast for 20-25 minutes, tossing halfway, until golden brown and crisp.

Meanwhile, make the Caesar salad. In a large bowl, whisk together the greek yogurt, lemon juice, anchovies, garlic and dijon mustard.

When ready to serve, Add the romaine lettuce, arugula and parmesan. Toss to combine. Serve topped with crispy potatoes and flaky sea salt.

Nutrition

• Serving Size: 1
• Calories: 412
• Total Fat: 23 g
• Saturated Fat: 4 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Cholesterol: 28 mg
• Sodium: 1472 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 4 g
• Total Sugars: 3 g
• Protein: 13 g