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Potato Caesar Salad
  • 3 medium potatoes
  • (50g) pancetta or lean ham
  • 2 slices rye bread
  • 1 large cos lettuce, washed and dried
  • 45g can anchovy fillets (optional)
  • 1 tablespoon grated Parmesan cheese


  • 1 teaspoon mustard
  • 1 clove garlic, chopped
  • ½ cup low-fat natural yoghurt
  • 2 sprigs parsley or basil, chopped
  • 1 teaspoon lemon juice
  1. Boil potato for 15 minutes until tender. Drain, cool and cube.
  2. Grill pancetta until crisp. Cool and break into pieces, drain on paper towels.
  3. In the same pan toast the bread on each side and cut into cubes.
  4. Tear lettuce into pieces.
  5. Rinse anchovy fillets in warm water and dry on paper towels to remove excess salt and oil. Reserve half the fillets for the dressing.
  6. Combine all salad ingredients in a serving bowl.
  7. Mash reserved anchovy fillets and stir in mustard, garlic, yoghurt and herbs.
  8. Use the lemon juice to achieve correct consistency.
  9. Drizzle dressing over salad.

Storage Suggestions

Can be kept in the refrigerator for up to 3 days.

Equipment List

  • Chopping board
  • Large knife
  • Medium sized saucepan
  • Non-stick fry pan
  • Paper towels
  • Small bowl
  • Serving bowl



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

181g Quantity per serving % daily intake per serving Quantity per 100g
Energy 637kJ 5.72% kJ 352kJ
Protein 10.2g 0g 6g
Fat, total 3.3g 0g 2g
— Saturated 1.5g 0g 0.8g
Carbohydrate 17.6g 0g 9.7g
— Sugars 3.7g 0g 2.0g
Fibre 3.6g 0g 2.0g
Sodium 639mg 0mg 353mg