You may also like
Categories:
potatoes mayonnais Parmesan cheese lemon juice mustard Worcestershire sauce anchovy paste garlic ground black pepper bacon crisp torn romain lettuc leav
Viewed: 6 - Published at: 7 years agoIngredients
- 2 pounds potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
- 1 cup hellmann' or best food real mayonnais
- 1/2 cup grated Parmesan cheese
- 2 tablespoons lemon juice
- 2 teaspoons dijon mustard
- 2 teaspoons worcestershire sauce
- 1 teaspoon anchovy paste
- 2 cloves garlic finely chopped
- 1/4 teaspoon ground black pepper
- 3 pieces bacon crisp-cooked and crumbled
- 2 cups torn romain lettuc leav
Method
- Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.
- Combine Hellmann's(R) or Best Foods(R) Real Mayonnaise, cheese, lemon juice, mustard, Worcestershire sauce, anchovy paste, garlic and pepper in large bowl. Add potatoes and lettuce; gently toss. Serve chilled or at room temperature. Top with bacon.
