Crispy potato and bacon caesar salad with cheesy croutons

Name: Crispy potato and bacon Caesar salad with cheesy croutons recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 750g small red skinned potatoes; 2 thick slices sourdough bread, torn into chunks; 40.00g parmesan; 4 (100g total) slices streaky bacon; 2 baby cos lettuce, leaves separated; 1 small eschalot, finely chopped; 2 soft-boiled eggs, halved; 1 bunch chives, finely chopped; 2 egg yolks; 40.00 ml lemon juice; 1 tsp Dijon mustard; 2-3 anchovy fillets, finely chopped; 1 garlic clove, crushed; 1 tsp Worcestershire sauce; 160ml oil

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20m

35m

Digi_POTATO AND CRISPY BACON CAESAR SALAD WITH CHEESY CROUTONS

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by Lucy Nunes

Delicious Team

Aug 26, 2025

What can be better than a creamy potato salad? A creamy caesar potato salad of course! We’ve paired two favourite classics for double the joy. This mash-up features cheesy croutons and plenty of crispy bacon to top it off.

750g small red skinned potatoes
2 thick slices sourdough bread, torn into chunks
1/4 cup (20g) finely grated parmesan
4 (100g total) slices streaky bacon
2 baby cos lettuce, leaves separated
1 small eschalot, finely chopped
2 soft-boiled eggs, halved
1 bunch chives, finely chopped

Dressing

2 egg yolks
2 tbs lemon juice
1 tsp Dijon mustard
2-3 anchovy fillets, finely chopped
1 garlic clove, crushed
1 tsp Worcestershire sauce
2/3 cup (160ml) grapeseed oil
1/4 cup (20g) finely grated parmesan

Method

1.

Place the potatoes in a medium saucepan, cover with cold water and season generously with salt. Bring to the boil over high heat. Reduce heat to medium-high and cook for 20-25 minutes or until tender.
2.

Meanwhile, make the dressing. In a medium bowl, whisk the egg yolks, lemon juice and mustard until smooth. Add the anchovies, garlic and Worcestershire sauce, mixing well to combine. Slowly whisk in the oil until fully incorporated and emulsified. Stir in the parmesan. Season with salt flakes and freshly ground black pepper to taste. If the dressing is too thick, add a little more lemon juice to taste.
3.

Drain potatoes well, then halve and transfer to a large bowl. Add ½ cup (60ml) dressing and gently toss to coat. Set aside to cool.
4.

Meanwhile, preheat the oven to 200°C/180°C fan-forced. Place the bread on a small baking tray in a single layer. Bake for 10 minutes or until golden. Gather bread in the centre of the tray and sprinkle with parmesan. Roast for a further 10 minutes or until cheese is golden. Set aside to cool on the tray.
5.

Heat a large non-stick frypan over medium heat. Cook the bacon for 2-3 minutes each side until crisp and golden. Transfer to paper towel to drain.
6.

Arrange the lettuce and potatoes on a platter. Sprinkle with eschalot. Top with croutons and egg and tear over bacon. Drizzle with remaining dressing and sprinkle with chives and freshly ground black pepper to serve.