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Roasted baby potato salad with caesar dressing

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  • High in dietary fibre
  • No added sugar
  • Nut free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Soy free
  • 3 serves veg or fruit

Perfect as a side dish or a light meal, this salad is sure to impress with its irresistible combination of crispy roast potato and creamy caesar dressing.

  • Serves6, as a side
  • Cook time1 hour
  • Prep time15 minutes, + cooling time
Roasted baby potato salad with caesar dressing

Ingredients

  • 1kg white baby potatoes, halved
  • 1 tbs olive oil
  • 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
  • 200g sugar snap peas, halved lengthways
  • 1/2 cup (60g) frozen peas
  • 60g pkt Coles Australian Baby Spinach

Caesar dressing

  • 1 free-range egg yolk*
  • 2 tbs finely grated parmesan
  • 2 anchovies, finely chopped
  • 1 garlic clove, crushed
  • 2 tsp Worcestershire sauce
  • 1 tbs lemon juice
  • 2 tsp Dijon mustard
  • 1/3 cup (80ml) vegetable oil

Nutritional information

Per Serve: Energy: 1291kJ/309 Cals (15%), Protein: 9g (18%), Fat: 18g (26%), Sat Fat: 3g (13%), Carb: 25g (8%), Sugar: 3g (3%), Dietary Fibre: 4g (13%), Sodium: 245mg (12%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Line a large baking tray with baking paper. Place potato on lined tray and drizzle with oil. Season. Roast, turning occasionally, for 1 hour or until potato is golden brown and tender. Set aside to cool slightly.

  2. Step 2

    Meanwhile, to make caesar dressing, place egg yolk, parmesan, anchovy, garlic, Worcestershire sauce, lemon juice and mustard in a food processor. Process until smooth. With the motor running, add oil in a thin, steady stream until well combined and dressing thickens slightly, adding a little warm water to loosen.

  3. Step 3

    Place asparagus, sugar snap peas and frozen peas in a large heatproof bowl and cover with boiling water. Set aside for 2 mins or until bright green and tender. Refresh under cold water. Drain and pat dry with paper towel.

  4. Step 4

    Place half the potato, half the pea mixture and half the spinach in a large bowl. Drizzle with half the dressing and toss to combine. Season. Transfer to a serving platter. Top with remaining potato, pea mixture and spinach. Drizzle with the remaining dressing and serve immediately.

Recipe tip

COOK. STORE. SAVE.
Smart swap:
To easily make this salad vegetarian, just omit the anchovies. 

Plan ahead: So there’s less to do on Christmas Day, make the dressing up to 2 days ahead – store in a sealed jar in the fridge. When you’re ready to plate up, stir the dressing and add 1 tsp warm water to loosen, if needed.

Roasted baby potato salad with caesar dressing

Roasted baby potato salad with caesar dressing
  • Serves6, as a side
  • Cook time1 hour
  • Prep time15 minutes, + cooling time
Ingredients
  • 1kg white baby potatoes, halved
  • 1 tbs olive oil
  • 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
  • 200g sugar snap peas, halved lengthways
  • 1/2 cup (60g) frozen peas
  • 60g pkt Coles Australian Baby Spinach

Caesar dressing

  • 1 free-range egg yolk*
  • 2 tbs finely grated parmesan
  • 2 anchovies, finely chopped
  • 1 garlic clove, crushed
  • 2 tsp Worcestershire sauce
  • 1 tbs lemon juice
  • 2 tsp Dijon mustard
  • 1/3 cup (80ml) vegetable oil
    Description

    Perfect as a side dish or a light meal, this salad is sure to impress with its irresistible combination of crispy roast potato and creamy caesar dressing.

    Method
    1. Step 1

      Preheat oven to 200°C. Line a large baking tray with baking paper. Place potato on lined tray and drizzle with oil. Season. Roast, turning occasionally, for 1 hour or until potato is golden brown and tender. Set aside to cool slightly.

    2. Step 2

      Meanwhile, to make caesar dressing, place egg yolk, parmesan, anchovy, garlic, Worcestershire sauce, lemon juice and mustard in a food processor. Process until smooth. With the motor running, add oil in a thin, steady stream until well combined and dressing thickens slightly, adding a little warm water to loosen.

    3. Step 3

      Place asparagus, sugar snap peas and frozen peas in a large heatproof bowl and cover with boiling water. Set aside for 2 mins or until bright green and tender. Refresh under cold water. Drain and pat dry with paper towel.

    4. Step 4

      Place half the potato, half the pea mixture and half the spinach in a large bowl. Drizzle with half the dressing and toss to combine. Season. Transfer to a serving platter. Top with remaining potato, pea mixture and spinach. Drizzle with the remaining dressing and serve immediately.