Category: mustard

Caesar Dressing Recipe

This homemade Caesar dressing recipe is creamy, garlicky, and made in minutes at home. The simple salad dressing is bursting…

A Couple Cooks – Recipes worth repeating.

This homemade Caesar dressing recipe is creamy, garlicky, and made in minutes at home. The simple salad dressing is bursting with flavor and perfect for salads, wraps, and more.

Caesar dressing

There’s something about the creamy, garlicky tang of Caesar dressing that is pure salad perfection. It’s as classic as a rich vanilla bean ice cream, or the salty crunch of a French fry hot from the fryer. Craving a rich, creamy Caesar but tired of the store-bought options? Try this homemade Caesar dressing recipe! It makes authentic-tasting salad dressing in minutes, bursting with fresh garlic, Parmesan cheese, and lemon juice. Drizzle it over romaine lettuce for a classic Caesar salad, or use it to elevate sandwiches, wraps, and more.

Caesar dressing ingredients

What’s in in Caesar dressing? This classic dressing may sound like it’s been around for centuries, but it was invented in the 1920’s. The story goes that Italian immigrant Caesar Cardini owned a restaurant in Tijuana, Mexico, and created Caesar salad on July 4, 1924. The original recipe had and egg and olive oil, which is essentially homemade mayonnaise, along with citrus, Worcestershire sauce, and Parmesan cheese.

Once you’ve tasted the homemade version of this salad dressing, you’ll never go back! Here are the ingredients in homemade Caesar dressing:

  • Mayonnaise: That signature savory creaminess comes from mayonnaise. Use a high-quality mayonnaise if you can: you can taste the difference.
  • Grated Parmesan cheese: Parmesan brings in a savory saltiness. Make sure to use grated (not shredded), which melds into the creamy texture.
  • Lemon juice: Fresh lemon juice brings in that signature tang. Don’t use bottled juice, since it doesn’t have the same fresh flavor as using a real lemon.
  • Anchovy paste or Worcestershire sauce: Anchovies are traditional, but apparently the original Caesar salad used Worcestershire sauce. Both add a savory umami to the dressing.
  • Fresh garlic: Fresh garlic is important; avoid using jarred or otherwise preserved garlic.
  • Dijon mustard: Dijon rounds out the tangy, savory flavor.
Caesar salad

So it has anchovies?

A classic Caesar dressing recipe typically anchovies or anchovy paste. This salty fish adds intensely salty, savory flavor (called umami) to dressings and sauces. Caesar dressing was invented by Italian immigrant Caesar Cardini in the 1920’s, who originally used Worcestershire sauce and not anchovies. However, anchovies became incorporated into the recipe by restaurateurs along the way, and they remain a common ingredient in the salad dressing today.

You can use either anchovy paste or anchovy fillets. You can find anchovy paste in your local grocery in a tube; then just store it in your refrigerator.

  • Do you have to use anchovies in Caesar salad? Not in this recipe! This recipe is so delicious that you can substitute Worcestershire sauce for the anchovies without losing any of the savory flavor. It just adds a little something extra. Or, make a vegetarian Caesar dressing by using a vegan Worcestershire sauce or this Worcestershire sauce substitute.
  • How many anchovies are in anchovy paste? If all you can find is whole anchovy fillets, blend 2 anchovy fillets to make 1 teaspoon anchovy paste. Keep in mind that anchovy paste has added vinegar and spices and is milder in flavor.

How to make this Caesar dressing recipe

This Caesar dressing recipe is very easy to make: you don’t even need a blender! Here are a few things to keep in mind when making this recipe:

  • No blender needed! Just whisk together the ingredients in a bowl.
  • Use a fine grater or microplane: To keep it extra creamy, use a fine grater or microplane on both the garlic and the Parmesan cheese. This helps the garlic and Parmesan melt right into the creamy texture of the dressing instead of making it chunky.
  • Don’t have one? Simply buy grated Parmesan cheese and finely mince the garlic with a knife.
Homemade Caesar salad dressing recipe

How to serve Caesar dressing

You can serve this Caesar dressing recipe in all sorts of ways, the most classic being the ubiquitous Caesar salad! But there are lots of other ways to use Caesar dressing. Here are a few of our favorite ways to use it:

Chicken caesar salad

Vegan variation

Want a plant-based or vegan variation? Whip up this Vegan Caesar Dressing! Unbelievably, it’s almost as good as the original. Here you’ll use a blender to mix chickpeas with Dijon mustard, garlic, olive oil and more. It might sound odd, but trust us. This Vegan Caesar Salad is just as dreamy.

More homemade salad dressing recipes

Love making homemade salad dressing? Ditch the grocery store bottles and opt for making our own! Here are some of our top favorite salad dressing recipes:

This Caesar dressing recipe is…

Pescatarian and gluten-free. For vegetarian, omit the anchovy paste. For vegan, go to Vegan Caesar Dressing.

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Caesar dressing

Caesar Dressing Recipe

★★★★★

5 from 2 reviews
  • Author: Sonja
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: About 1 cup
Print Recipe

Description

This homemade Caesar dressing recipe is creamy, garlicky, and made in minutes at home. The simple salad dressing is bursting with flavor and perfect for salads, wraps, and more.

Ingredients

  • 1 medium garlic clove, minced or grated
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons lemon juice (1/2 lemon)
  • ¾ cup high quality mayonnaise
  • ½ tablespoon Dijon mustard
  • 1 teaspoon anchovy paste (or Worcestershire sauce, optional)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Instructions

  1. Whisk together all the ingredients in a bowl. Store refrigerated in a covered jar (keeps at least 1 week).
  • Category: Salad Dressing
  • Method: Whisked
  • Cuisine: American

Keywords: Caesar dressing, Caesar dressing recipe, Caesar salad dressing, Caesar salad dressing recipe, Caesar dressing ingredients, Homemade Caesar dressing

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German Potato Salad

German Potato Salad features thickly sliced potatoes, crispy bacon, onions, and a rich and tangy mayo-free vinaigrette dressing.

The post German Potato Salad appeared first on Budget Bytes.

Okay, okay, okay, while I love a good rich and creamy southern-style potato salad, sometimes I want something different. I love German potato salad it’s a little bit lighter on the palate with its tangy mayo-free vinaigrette dressing, and still has plenty of body and flavor, thanks to BACON. It makes a great side dish for grilled bratwurst, kielbasa, or anything you might be serving at your back yard summer BBQ!

close up overhead view of German potato salad in a bowl.

What is German Potato Salad

German potato salad is a simple yet elegant dish featuring thickly sliced potatoes, bacon, onions, fresh herbs, and a tangy mustard vinaigrette dressing. The fat from the bacon is used to sauté the onions and acts as the fat in the vinaigrette, so everything has that wonderfully smoky bacon flavor. You can serve German potato salad hot or cold.

What Type of Potatoes are Best for Potato Salad?

Not all potatoes are equal. Russet potatoes, for instance, break down easily and are well-suited for things like mashed potatoes. Red potatoes hold up slightly better than russets, but a waxy potato like Yukon Gold will hold their shape even better. Personally, I love the color contrast of the red skins, so I went with red potatoes.

How Long Does German Potato Salad Last in the Refrigerator

You can keep this salad refrigerated for about four days. The dressing will absorb into the potatoes as it chills, so it may become slightly more dry as the days go on. You can either save some extra dressing to add just before serving, or make an extra batch to add later. 

What to Serve with German Potato Salad

German potato salad can be served hot or cold and makes a great addition to any potluck or BBQ spread. This week I served mine with my Glazed Pork Chops. It also goes great with sausage, like Bratwurst or Kielbasa! Just like creamy American potato salads, German potato salad also makes a great side dish for lunch items, like sandwiches.

Overhead view of German potato salad in the skillet.
Close up overhead view of a bowl of German Potato Salad in a bowl.
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German Potato Salad

German Potato Salad features thickly sliced potatoes, crispy bacon, onions, and a rich and tangy mayo-free vinaigrette dressing.
Course Dinner, Lunch, Side Dish
Cuisine German
Total Cost $4.75 recipe / $0.79 serving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 (about 3/4c each)
Calories 205kcal
Author Beth – Budget Bytes

Ingredients

  • 2 lbs. small red potatoes $2.40
  • 1.5 tsp salt, divided $0.07
  • 4 oz. bacon $1.33
  • 1 yellow onion, diced $0.38
  • 1 Tbsp stone ground mustard $0.07
  • 1 Tbsp sugar $0.04
  • 1/4 tsp Freshly cracked pepper $0.02
  • 1/3 cup apple cider vinegar $0.25
  • 1/4 cup chopped fresh parsley $0.20

Instructions

  • Wash the potatoes well, then add them to a large pot with enough water to cover the potatoes. Add 1 tsp salt to the water to season the potatoes as they cook. Place a lid on the pot, turn the heat on to high, and bring the pot to a boil. Continue to boil the potatoes until they can easily be pierced with a fork (12-15 minutes).
  • Meanwhile, add the bacon to a large skillet and cook over medium heat until the bacon is brown and crispy. Remove the cooked bacon from the skillet and leave the bacon fat in the skillet to cook the onions and make the dressing.
  • Add the diced onion to the skillet and continue to cook over medium heat in the bacon fat until the onions are soft and translucent.
  • Once the onions are soft, turn the heat down to low and add the mustard, sugar, pepper, ½ tsp salt, and the apple cider vinegar. Whisk the ingredients together until a light sauce forms, then turn the heat off.
  • When the potatoes are finished cooking, drain them in a colander and allow them to cool for a few minutes, or just until they're cool enough to handle. Once slightly cool, slice the potatoes into ¼-inch thick half-rounds.
  • While the potatoes are cooling, roughly chop the cooked bacon and the fresh parsley.
  • Add the sliced potatoes, bacon, and parsley to the skillet with the onions and dressing. Toss everything until evenly combined and coated in dressing. Give the potato salad a taste and adjust the salt or other seasonings to your liking. Serve warm or refrigerate until ready to eat.

See how we calculate recipe costs here.

Notes

*This is a prepared mustard, not powdered or mustard seed.

Nutrition

Serving: 0.75cup | Calories: 205kcal | Carbohydrates: 28g | Protein: 6g | Fat: 8g | Sodium: 764mg | Fiber: 3g

Scroll down for the step by step photos!

Close up side view of German potato salad in the skillet.

How to Make German Potato Salad – Step by Step Photos

Potatoes in a pot of water with salt being sprinkled over top.

Wash 2 lbs. of small red potatoes well. Place them in a large pot and add enough water to cover them by one inch. Add about 1 tsp of salt to the water to make sure the potatoes are well seasoned. Place a lid on the pot and turn the heat on to high. Bring the pot to a boil, then continue to boil the potatoes until they are tender enough to be easily pierced with a fork (12-15 minutes, depending on the size).

Cooked bacon pieces in a skillet.

While the potatoes are boiling, cook 4 oz. of bacon in a skillet over medium heat until the bacon is brown and crispy. Remove the cooked bacon from the skillet. Leave the bacon fat in the skillet as it will be used to cook the onions and make the dressing.

Sautéed onions in the skillet.

Add one diced yellow onion to the skillet with the bacon fat. Continue to cook over medium heat until the onions are soft and translucent. The moisture from the onions should dissolve all the browned bits of flavor stuck to the bottom of the skillet from the bacon.

Dressing ingredients added to the skillet with the onions

Once the onions are soft, reduce the heat in the skillet to low and add 1 Tbsp grainy mustard, 2 tsp sugar, ½ tsp salt, ¼ tsp freshly cracked pepper, and ⅓ cup apple cider vinegar.

Onions and vinaigrette being whisked in the skillet.

Whisk the ingredients in the skillet until they form a light sauce, then turn the heat off.

Sliced potatoes on a cutting board.

Once the potatoes are tender, drain them in a colander and let them cool for just a few minutes or until they are cool enough to handle. Slice the potatoes into 1/4-inch thick half-moons.

Sliced potatoes, parsley, and bacon added back to the skillet.

Roughly chop the cooked bacon and ¼ cup of fresh parsley. Add the sliced potatoes, bacon, and parsley to the skillet with the dressing.

Finished German Potato Salad in the skillet.

Toss the ingredients together until everything is evenly coated in dressing and parsley. Give the potato salad a taste and adjust the salt or other ingredients to your liking.

Overhead view of German Potato Salad in a bowl.

Serve hot and enjoy!

More Potato Salad Recipes

The post German Potato Salad appeared first on Budget Bytes.

Best Potato Salad

Here’s how to make the best potato salad recipe! This American-style version is creamy and classic: just like Grandma’s. There…

A Couple Cooks – Recipes worth repeating.

Here’s how to make the best potato salad recipe! This American-style version is creamy and classic: just like Grandma’s.

Potato Salad recipe

There are lots of ways to make potato salad: German or French, loaded with dill, or tossed in a tangy vinaigrette. But the type that holds our hearts is that classic American potato salad recipe! You know, the kind that’s creamy and tangy sweet, loaded with crunchy onions and pickles? It’s that pale yellow color that betrays that it’s swirled with mayo and mustard, and it’s destined for stardom at your next cookout or picnic. Here’s our best potato salad recipe!

Ingredients for this potato salad recipe

Here’s how to make potato salad the American way! Gather up your bottles of mayonnaise, mustard, and pickle relish for this one. This festival of condiments really does make for the best pop of flavor! This is our spin on Grandma’s standard, with a few tweaks like fresh dill for an herbaceous pop. Here’s what you’ll need for this recipe:

  • Yukon gold potatoes: the variety here is important! They have a lightly sweet flavor and keep their shape when boiled. Do not substitute red skinned or russet potatoes!
  • White wine vinegar
  • Celery stalks
  • Green onions
  • Red onion
  • Fresh dill
  • Sweet pickle relish (or dill pickles)
  • Mayonnaise
  • Sour cream (or Greek yogurt)
  • Yellow mustard and Dijon mustard
  • Celery seed
Best Potato salad

How to make potato salad

The trickiest part of how to make potato salad? Boiling the potatoes! Other than that, it’s a simple matter of chopping and stirring. Critics argue over whether to peel and chop before or after boiling. Here’s what we recommend:

  • Quarter the potatoes, then place them in a pot of cold water. Leave the skins on: they’ll come off easily later.
  • Boil for 8 to 15 minutes, until fork tender. Drain and rinse them under cold water.
  • Pop off the skins with your fingers, then dice. When they’re cool enough to touch, the skins come off easily after boiling.
  • Sprinkle the potatoes with vinegar and salt. This trick from Julia Child is also part of our French Potato Salad recipe. It infuses the potatoes with tangy flavor mixing them into the salad.
  • Mix all salad ingredients together, then chill 2 hours. This salad tastes great right away, but it’s best when it’s cold. See the recipe below for the ingredient list. If possible, refrigerate it for a few hours before serving.

Tips and ingredient notes

The method is simple, but it does take a bit of time to prepare this potato salad recipe. But don’t worry: it’s absolutely worth the effort in the end! Here are a few notes about the process:

  • Use sweet pickle relish for a classic flavor, or substitute dill pickles. Sweet pickle relish adds just the right sweetness to the overall mixture. But chopped dill pickles work too: they intensify the savory notes.
  • Sour cream pairs perfectly with mayo, or swap in Greek yogurt. Many salads use only mayo in the dressing. Adding Greek yogurt or sour cream in combination with it lightens the flavor. Greek yogurt also makes less calories and adds a slight tang.
  • Dijon mustard adds complexity. Yellow mustard is key to this classic recipe, but we love it with a little Dijon mustard in combination. We regularly stock both in our fridge. If you don’t, using 100% yellow mustard works too.
How to make potato salad

Storage info

This potato salad recipe just gets better over time! You can make a batch and store it in the refrigerator for days. Here are best practices when it comes to storage:

  • How long does potato salad last refrigerated? Up to 5 days. The flavor gets even better over time.
  • How long does potato salad last outside? Up to 1 hour. If serving outdoors, you can leave it unrefrigerated up to 1 hour, then return it to an ice-packed cooler.
  • How long does potato salad last at room temperature? Up to 2 hours. But try to minimize the time sitting at room temperature if possible.
  • Can you freeze potato salad? Freezing is not recommended because of the mayonnaise. Mayo doesn’t freeze well and can separate after freezing, and the potatoes can become discolored. Celery also doesn’t freeze well. The best way to extend the life is keeping it in the refrigerator.

Potato salad variations

Want to try another spin on this classic recipe? Here are a few variations that can compete with this tasty recipe:

This potato salad recipe is…

Vegetarian and gluten-free.

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Potato Salad

Best Potato Salad

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 8
Print Recipe

Description

Here’s how to make the best potato salad recipe! This American-style version is creamy and classic: just like Grandma’s.

Ingredients

  • 3 pounds Yukon gold potatoes*
  • 3 tablespoons white wine vinegar, divided
  • 1 ¼ teaspoon kosher salt, divided
  • 3 large celery stalks
  • 5 green onions, thinly sliced (both white and green portions)
  • ¼ cup red onion, minced
  • 2 tablespoons chopped fresh dill
  • ½ cup sweet pickle relish (or chopped dill pickles)
  • ½ cup mayonnaise
  • ½ cup sour cream (or Greek yogurt)
  • 3 tablespoons yellow mustard (or 2 yellow and 1 tablespoon Dijon)
  • 1 teaspoon celery seed

Instructions

  1. Boil the potatoes: Quarter the potatoes, keeping the skins on. Place them in a large saucepan filled with cold water. Bring it to a boil and cook for 8 to 12 minutes until tender when pricked with a fork. Drain and rinse the potatoes under cold water. Allow to cool slightly, then peel the skins off with your fingers and cut the potatoes into bite-sized pieces. Place the potatoes into a bowl and sprinkle with 2 tablespoons of the white wine vinegar and ½ teaspoon of the kosher salt. Mix and let stand 5 minutes.
  2. Meanwhile, prep the salad: Slice the celery stalks in half lengthwise, then thinly slice them. Thinly slice the green onions. Mince the red onion. Chop the dill.
  3. In a large bowl, mix the mayonnaise, Greek yogurt or sour cream, yellow mustard, Dijon mustard, celery seed, 1 tablespoon of the white wine vinegar, ¾ of the teaspoon kosher salt, and plenty of fresh ground pepper. Add the potatoes, celery, green onion, red onion, and sweet pickle relish and stir until fully combined. For best results, chill 2 hours before serving. Stores 5 days refrigerated.

Notes

*The variety here is important: use Yukon gold or gold potatoes for best results.

  • Category: Side dish
  • Method: Boiled
  • Cuisine: Salad
  • Diet: Vegetarian

Keywords: Potato salad, potato salad recipe, best potato salad recipe, how to make potato salad

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Time for a different kind of Florentine! A savory one this time.

In this instance, Florentine refers to a dish featuring spinach and a protein in a creamy sauce, often a dairy-rich mornay or cheese sauce, though this recipe use primarily chicken stock with just a splash of cream for a perfectly creamy result with a fraction of the dairy.

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