Caesar Potato Salad with Garlic Confit

Pro tips

• Cook potatoes until just tender but still holding their shape—overcooking makes them mushy and absorb too much dressing.
• Make croutons crispy by tossing cubed rolls in olive oil and garlic powder, then toasting until golden. Don't add them to the salad until serving to prevent sogginess.
• Prepare garlic confit slowly at low heat (around 275°F) to ensure the garlic becomes sweet and creamy rather than bitter.
• Dress the warm potatoes while they're still slightly hot so they absorb the Caesar dressing better, then chill before serving.

Substitutions

• Hawaiian sweet rolls → brioche or sourdough (adjust seasoning to taste)
• Mayonnaise → Greek yogurt (reduces richness but keeps creaminess)
• Dijon mustard → whole grain mustard (adds texture and milder tang)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to three days; add croutons just before serving to maintain crispness. The salad can be prepared one day ahead without croutons.

Can I make the garlic confit ahead of time?

Yes. Garlic confit keeps in the refrigerator for up to two weeks in an airtight container covered with olive oil. Prepare it 1–2 days ahead for best results.

What type of potatoes work best for this salad?

Small waxy potatoes (like fingerling or red potatoes) are ideal because they hold their shape when cooked and don't become mealy.

Can I use store-bought croutons instead of homemade?

You can, but homemade croutons made from Hawaiian sweet rolls provide better texture and flavor. Store-bought versions lack the same crispness and richness.

How long does this salad keep?

Store in the refrigerator for up to three days. The croutons will soften over time, so add them just before serving for maximum crispness.

Can I make this salad dairy-free?

Replace mayonnaise with dairy-free mayo and omit traditional Caesar ingredients if needed, though this changes the classic flavor profile significantly.