2 pounds red potatoes, scrubbed and cut into 1/4-inch thick slices
1 cup Caesar Dressing: 1/2 cup finely chopped sweet onion
2 tablespoons fresh lemon juice
2 tablespoons freshly grated Parmesan cheese
4 oil-packed sun-dried tomato halves
1 tablespoon anchovy paste
1 tablespoon mustard
1 garlic clove, finely chopped
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/2 cup extra virgin olive oil
10 ounces fresh spinach leaves (about 4 1/2 cups)
1 medium sweet onion
Optional garnishes: thin slices of oil-packed sun-dried tomatoes and/or shreds of Parmesan cheese; strips of grilled chicken breast
1. In a large saucepan, cover potato slices with cold salted water, and bring to a boil over high heat. Reduce heat to medium, partially cover, and simmer until tender, 5 to 7 minutes. (Alternatively, potatoes can be cooked in the microwave.) Drain and place in a large bowl.
2. Meanwhile, make the salad dressing: In a food processor or blender, combine sweet onion, lemon juice, Parmesan cheese, sun-dried tomatoes, anchovy paste, mustard, garlic, pepper and salt. Process, scraping down the sides of the work bowl once or twice with a rubber spatula, until the mixture forms a coarse paste. With the machine on, slowly pour in the oil and process until well blended.
3. Toss cooked potatoes gently with dressing and let cool to room temperature.
4. Cut 1/2 cup of the spinach leaves into fine shreds and add to the potatoes. Reserve the remaining spinach leaves for serving time.
5. Peel the onion and cut in half from the stem to the root end; then lay the cut sides flat on a work surface and slice lengthwise into crescents about 1/4-inch thick. Gently stir into the potato mixture. (Salad can be made 1 day in advance up to this point; just cover and refrigerate. Let cold potato salad stand 30 minutes at room temperature before proceeding.)
6. Arrange the reserved spinach leaves on a serving platter or individual plates and mound the potato salad in the center. Drizzle any remaining salad dressing over the spinach.
Sweet onions and sun-dried tomatoes provide a stylish update to an old favorite. This versatile salad dressing also makes a great marinade for grilled chicken breasts.