Caesar Potato Salad (from cooking light magazine)
• 2 lbs small red potatoes
• 8 unpeeled garlic gloves
• 3 TBS fresh lemon juice
• 1 ½ TBS extra-virgin olive oil
• 1 TBS water
• 2 TS anchovy paste
• ¼ TS salt
• ¼ TS black pepper
• 1/3 c. diced red onion
• ¼ c. chopped parsley
• 2 TBS grated fresh parm cheese

Place potatoes and garlic in a Dutch oven; cover with water and bring to a boil. Cover, reduce heat, and simmer 24 minutes or until potatoes are tender. Drain; cool potatoes and garlic slightly. Peel garlic; place in a large bowl and mash. Stir in lemon juice and next 5 ingredients (to pepper). Cut potatoes in quarters; add to garlic mixture. Add onion, parsley, and cheese, toss well. Serve warm or cover and chill.