Caesar Potato Salad

Eat this filling mix without an ounce of guilt.

Avoid overcooking the potatoes and you'll serve up a salad with just the right amount of bite.

Total Time:
Level: Easy
Serves: 4


  • 12 oz. small red baby potatoes
  • ½ tsp. coarse salt, plus a pinch
  • 3 tbsp. plain 2% Greek yogurt
  • 2 tbsp. Parmesan cheese
  • 1 tbsp. lemon juice
  • 1 tsp. extra-virgin olive oil
  • 1 garlic clove, minced
  • ½ tsp. anchovy paste (optional)
  • ¼ tsp. Worcestershire sauce
  • ½ tsp. pepper
  • 1 c. chopped romaine
  • ½ c. chopped baby kale
  • 2 tbsp. Chopped red onion


  1. Cover potatoes with cold water by 2 inches in a pot, and season with ½ tsp salt. Bring to a boil over high heat, then simmer over medium heat until just tender, 15 to 18 min. Drain, and rinse under cold water until cool. Halve potatoes (or quarter if large).
  2. Whisk together yogurt, Parmesan, lemon juice, oil, garlic, anchovy paste (if using), Worcestershire sauce, pepper, and a pinch of salt in a big bowl. Add potatoes, romaine, kale, and onion, and toss to combine.

106 cal, 2 g fat (1 g saturated), 4 g protein, 18 g carb, 1 g sugar, 2 g fiber, 157 mg sodium, 3 mg cholesterol per serving

This recipe originally appeared in the September 2016 issue of Dr. Oz The Good Life.

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