Caesar Salad

Potato salad is the ultimate comfort food for summer shindigs. Take advantage of this and make a double batch to enjoy throughout the workweek as well. Feel free to prop up the humble potato with roasted sunchokes, beets and/or carrots, but make sure to leave that old-school creamy whipped dressing behind. Try our potato salad with artichokes, sun-dried tomatoes and capers paired with a homemade Caesar dressing.

Also try this tangy potato salad recipe.

Prep Time
25 min
Cook Time
25 min
50 min


  • 3 lb potatoes (redskin, Yukon Gold, sweet or purple), cut into 1-inch cubes
  • 2 tbsp grape seed oil
  • 1 cup jarred artichokes, drained and thinly sliced
  • 1/4 cup sun-dried tomatoes, thinly sliced
  • 1 large carrot, finely chopped
  • 3 tbsp capers, drained
  • 1/4 bunch fresh flat-leaf parsley, chopped (about 1/4 cup packed)

Caesar dressing

  • 1/2 cup fresh lemon juice, plus ¼ tsp lemon zest
  • 1/4 cup organic unsweetened plain soy milk
  • 3 tbsp nutritional yeast
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp ground flaxseeds
  • 2 tsp Dijon mustard
  • 1/2 tsp puréed garlic
  • 1/4 tsp dulse flakes, optional
  • Pinch sea salt


  1. Preheat oven to 375°F and line 2 baking sheets with parchment paper.
  2. In a large bowl, toss potatoes in oil. Arrange potatoes evenly on baking sheets and bake for 30 to 35 minutes until fork-tender and slightly browned. Set aside to cool.
  3. Meanwhile, prepare dressing: To a Mason jar, add all dressing ingredients and shake vigorously until combined.
  4. To a large bowl, add potatoes, artichokes, tomatoes, carrot, capers, parsley and dressing and toss. Keep in the fridge for up to 4 days.

Nutrition Information

  • Serving Size 1 cup
  • Calories 250
  • Carbohydrate Content 37.5 g
  • Cholesterol Content 0 mg
  • Fat Content 8 g
  • Fiber Content 6 g
  • Protein Content 7 g
  • Saturated Fat Content 1 g
  • Sodium Content 171 mg
  • Sugar Content 2 g
  • Monounsaturated Fat Content 3 g
  • Polyunsaturated Fat Content 3 g