Caesar Potato Salad

Ingredients

• 2 teaspoons anchovy paste 
• 2 teaspoons anchovy paste 
• 2 tablespoons balsamic vinegar 
• 2 tablespoons balsamic vinegar 
• 2 teaspoons dijon mustard 
• 2 teaspoons dijon mustard 
• 3 tablespoons dry vermouth dry
• 3 tablespoons dry vermouth dry
• 2 slices bread french
• 2 slices bread french
• 3 tablespoons fresh flat-leaf parsley fresh finely chopped
• 3 tablespoons fresh flat-leaf parsley fresh finely chopped
• 2  garlic cloves minced
• 2  garlic cloves minced
• 0.3 cup green onions chopped
• 0.3 cup green onions chopped
• 1 tablespoon juice of lemon 
• 1 tablespoon juice of lemon 
• 1.5 tablespoons olive oil extra-virgin
• 1.5 tablespoons olive oil extra-virgin
• 0.3 cup parmesan cheese fresh grated
• 0.3 cup parmesan cheese fresh grated
• 0.1 teaspoon pepper 
• 0.1 teaspoon pepper 
• 1.5 pounds red potatoes red
• 1.5 pounds red potatoes red
• 6 servings rye flakes 
• 0.3 teaspoon salt 
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• oven

Directions

1. Combine oil and garlic; let stand 30 minutes.Preheat oven to 35
2. Brush 1 1/2 teaspoons oil mixture over bread; cut into cubes.
3. Place bread cubes in a single layer on a jelly-roll pan.
4. Bake at 350 for 9 minutes or until toasted.Steam potatoes, covered, 18 minutes or until tender.
5. Let cool; cut into 1/4-inch-thick slices.
6. Combine potato slices and vermouth; toss gently to coat.
7. Combine remaining oil mixture, vinegar, and next 7 ingredients (vinegar through parsley) in a bowl.
8. Pour dressing over potatoes; toss gently to coat. Cover and chill.
9. Serve in a lettuce-lined bowl, if desired.
10. Sprinkle with cheese and croutons.