Ingredients for 8 servings
¼ teaspoon ground black pepper
½ cup grated Parmesan cheese
1 cup mayonnaise
1 teaspoon anchovy paste
2 cloves garlic
2 cups chopped romaine lettuce leaves
2 lbs. potatoes (5 to 6 medium) peeled and cut into ¾-inch chunks
2 tablespoons lemon juice
2 teaspoon Dijon mustard
2 teaspoon Worcestershire sauce
3 pieces bacon, crisp-cooked and crumbled (optional)
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 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.