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Caesar Potato Salad

2 lb Small, unpeeled, round red potatoes
8 Cloves garlic - NOT peeled
1/4 ts Salt
1/4 ts Pepper
3 tb Fresh lemon juice
1 1/2 tb Extra virgin olive oil
1 tb Water
2 ts Anchovy paste
1/3 c Diced purple onion
1/4 c Chopped fresh parsley
2 tb Grated fresh Parmesan cheese


Place potatotes and garlic in a Dutch oven; cover with water, and bring to a boil.


Cover, reduce heat, and simmer 24 minutes or until potatoes are tender. Drain; cool potatoes and garlic slightly.


Peel garlic; place in a large bowl, and mash. Stir in salt, pepper, lemon juice, olive oil, water, and anchovy paste. Cut potatoes into quarters; add to garlic mixture. Add remaining ingredients, and toss. Serve warm, or cover and chill.


Yield: 6 1-cup servings


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