Caesar Potato Salad

Buttery Yukon Gold potatoes and chopped hard-boiled eggs are tossed in a creamy Caesar dressing made with Japanese mayonnaise, briny anchovies, and Worcestershire for deep umami in this fun potato salad. A hit of Dijon and lemon juice cuts through the egginess, adding brightness and balance. Letting the potatoes cool slightly after boiling helps them hold their shape as they soak up the rich dressing. Instead of croutons, crushed potato chips bring an irresistible crunch and salty finish. Since the potato chips will soak up the dressing, add them just before serving. 

What types of potatoes are best for potato salad?

An all-purpose potato like Yukon Gold is great for potato salad because its moderate starch content helps it retain its shape after boiling while still delivering a creamy texture. Waxy potatoes like red or fingerling potatoes are great for salads where you want firmer, chunkier pieces like German potato salad. Their relatively low starch content helps them keep their structure after cooking.

Can I use regular mayonnaise in this potato salad?

You can use regular, American-style mayonnaise in this potato salad, but the result will be slightly less rich and creamy than if you used the Japanese-style mayonnaise.

Notes from the Food & Wine Test Kitchen

If you’d rather skip the anchovies, substitute 1 teaspoon fish sauce or add an extra dash of Worcestershire sauce for umami.

Make ahead

Boil potatoes and eggs and store in separate airtight containers in the refrigerator up to one day in advance. Leftover potato salad can be stored in an airtight container in the refrigerator for up to two days. Top with the potato chips the day of serving to keep them crisp. 

This recipe was developed by Renu Dhar; the text was written by Andee Gosnell.