potato salad
- servings: 6
- Additional info:
INGREDIENTS
Imperial
Ingredient Metric
2,2 lb
baby potatoes, washed, unpeeled
1 kg
1/2 cup
slices cooked bacon cut into small pieces
8
2
celery stalks in cubes
-
1/2
green pepper in cubes
-
1/2
red pepper in cubes
-
1
medium red onion, finely chopped
-
1/2 cup
mayonnaise
125 ml
1 table spoon
Dijon mustard
15 ml
3 table spoon
Parmesan cheese
45 ml
-
salt and pepper
-
1/2 cup
LE GREC CAESAR dressing
125 ml
PREPARATION
- 1. Cook the potatoes for about 15 minutes (do not overcook, they must remain crisp).
- 2. When cooked, pass them in cold water immediately to cool them. Cut them into quarters.
- 3. In a large bowl, combine potatoes, vegetables and bacon.
- 4. In another bowl, combine mayonnaise, LE GREC CAESAR dressing, Dijon mustard and Parmesan cheese.
- 5. Incorporate the sauce into the potato and vegetable mixture. Add salt and pepper to taste.
- 6. Marinate in the refrigerator for 2 to 3 hours.
NOTES
| Imperial | Metric | |
|---|---|---|
| 2,2 lb | baby potatoes, washed, unpeeled | 1 kg |
| 1/2 cup | slices cooked bacon cut into small pieces | 8 |
| 2 | celery stalks in cubes | - |
| 1/2 | green pepper in cubes | - |
| 1/2 | red pepper in cubes | - |
| 1 | medium red onion, finely chopped | - |
| 1/2 cup | mayonnaise | 125 ml |
| 1 table spoon | Dijon mustard | 15 ml |
| 3 table spoon | Parmesan cheese | 45 ml |
| - | salt and pepper | - |
| 1/2 cup | LE GREC CAESAR dressing | 125 ml |
PREPARATION
- 1. Cook the potatoes for about 15 minutes (do not overcook, they must remain crisp).
- 2. When cooked, pass them in cold water immediately to cool them. Cut them into quarters.
- 3. In a large bowl, combine potatoes, vegetables and bacon.
- 4. In another bowl, combine mayonnaise, LE GREC CAESAR dressing, Dijon mustard and Parmesan cheese.
- 5. Incorporate the sauce into the potato and vegetable mixture. Add salt and pepper to taste.
- 6. Marinate in the refrigerator for 2 to 3 hours.
NOTES
Marinate for 2 to 3 hours.
© Morehouse Food Canada Ltd. 2017 - All rights reserved.
45 min
6
preparation | servings | 
difficulty | 
appreciation
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INGREDIENTS
| Imperial | Metric | |
|---|---|---|
| 2,2 lb | baby potatoes, washed, unpeeled | 1 kg |
| 1/2 cup | slices cooked bacon cut into small pieces | 8 |
| 2 | celery stalks in cubes | - |
| 1/2 | green pepper in cubes | - |
| 1/2 | red pepper in cubes | - |
| 1 | medium red onion, finely chopped | - |
| 1/2 cup | mayonnaise | 125 ml |
| 1 table spoon | Dijon mustard | 15 ml |
| 3 table spoon | Parmesan cheese | 45 ml |
| - | salt and pepper | - |
| 1/2 cup | LE GREC CAESAR dressing | 125 ml |
PREPARATION
- 1. Cook the potatoes for about 15 minutes (do not overcook, they must remain crisp).
- 2. When cooked, pass them in cold water immediately to cool them. Cut them into quarters.
- 3. In a large bowl, combine potatoes, vegetables and bacon.
- 4. In another bowl, combine mayonnaise, LE GREC CAESAR dressing, Dijon mustard and Parmesan cheese.
- 5. Incorporate the sauce into the potato and vegetable mixture. Add salt and pepper to taste.
- 6. Marinate in the refrigerator for 2 to 3 hours.
NOTES
Marinate for 2 to 3 hours.
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