Potato Caesar Salad

When the nights get a little nippy and I want something more substantial than romaine leaves with my favorite Caesar salad dressing, I make this simple, yet soul-satisfying, warm potato salad. It's great with a nice rosy steak or steamed lobster.

• 4 pound small red potatoes, scrubbed but not peeled
• 5 anchovy fillets, drained and minced
• 2 cloves garlic, minced
• 1 tablespoon grainy Dijon mustard
• 2 teaspoons dried thyme
• 1 large egg yolk
• 3 tablespoons balsamic vinegar
• 2 tablespoons fresh lemon juice
• 1/2 cup vegetable oil
• I cup olive oil
• 8 sun-dried tomatoes, packed in oil, drained and finely chopped
• Salt and freshly ground black pepper to taste
• 1 bunch parsley, stems discarded, leaves minced
• 1 cup freshly grated Parmesan cheese

1. Place the potatoes in a large pot and add water to cover. Heat to a boil, then lower the heat and simmer uncovered until fork-tender, about 25 minutes. Drain in a colander and let cool a few minutes.

2. While the potatoes are cooking, make the Caesar dressing. Place the anchovies, garlic, mustard, thyme, egg yolk, vinegar, and lemon juice in a food processor and process just to combine. With the machine running, pour the oils through the feed tube in a thin, steady stream to make a thick mayonnaise. Add the sun-dried tomatoes and pulse just to combine. Season the dressing to taste with salt and pepper.

3. Cut the warm potatoes into large uneven chunks. Toss with a generous amount of Caesar dressing to bind, then mix in the parsley and Parmesan. Serve at once or at room temperature.

Makes 10 to 12 servings

from Cold Weather Cooking